Best 5 Finnish Barley Pudding Recipes

BAKED BARLEY PUDDING

Steps:

• In a large saucepan, bring water to a boil. Stir in barley and salt. Reduce heat; simmer, uncovered, for 15 minutes, stirring occasionally. Add milk; cook over medium-low heat for 10 minutes or until barley is almost tender, stirring frequently. In a bowl, whisk the cream, sugar, eggs and vanilla; gradually stir into the barley mixture., Spoon into eight greased 6-oz. custard cups. Sprinkle with raisins and cinnamon. Place custard cups in two 9-in. square baking pans. Fill both pans with boiling water to a depth of 1 in. Bake, uncovered, at 350° for 30-35 minutes or until a knife inserted in the center comes out clean. Store in the refrigerator.

TRADITIONAL IRISH APPLE BARLEY PUDDING

Steps:

• 1. In a heavy pot, bring water and barley to a boil. Add sliced apples and simmer until barley and apples are soft, about 30 to 40 minutes.
• 2. Remove mixture from heat and place in a blender or food processor. Puree until nearly smooth.
• 3. Return mixture to the pot and stir in the 1/4 cup sugar and the lemon juice. Bring to a second boil and boil gently for about 5 minutes, until syrupy bubbles form. Remove from heat and cool at room temperature.
• 4. When cooled, transfer to another container and refrigerate until very cold.
• 5. When ready to serve, stir 2 Tbsp. cream into the pudding. For a fancier dessert, whip 1 cup of heavy cream with 1 Tbsp. sugar and layer with pudding in parfait glasses.

BAKED RICE PUDDING (UNNI RIISIPUURO)

Steps:

• Cook rice according to package directions. Drain and rinse under cold water.
• Combine milk, melted butter, sugar, eggs, and salt.
• Stir in the rice and pour into a well-buttered 2-quart casserole.
• Combine the sliced almonds and cinnamon and sprinkle over the pudding.
• Bake in a moderate oven (350 degrees Farenheit) for about 1 hour or until the pudding has thickened sufficiently.
• Press the whole almond into the pudding and cover the mark left.
• Serve either hot or chilled with the light cream to pour over it.

OLD FASHIONED BARLEY PUDDING

Steps:

• Boil water and add barley and salt.
• Cook slowly for 45 minutes or until barley is tender.
• Cool.
• Combine milk, salt, sugar, butter, vanilla and eggs and beat well.
• Then add cooked barley, raisins, lemon rind and juice.
• Turn into a well-greased 1 ½ quart baking pan.
• Set pan into a larger baking pan in oven.
• Pour hot water into the larger pan to within an inch of the top of the custard.
• Bake at 325 degrees, for about 1 hour until a knife inserted in the center comes out clean.
• Serve hot or cold.

FINNISH BARLEY PUDDING

Steps:

• Soak barley overnight, or according to package directions, in 4 cups water. Cook in same water. As barley begins to absorb the water, gradually add the boiling milk and seasonings, stirring constantly. Cook barley over very low heat about 30 minutes, stirring frequently to prevent scorching. Transfer to buttered 1 1/2-quart or 2-quart baking dish. Dot with butter and bake in 250°F. oven until golden brown, about 2 hours.