Best 4 Old Fashioned Barley Pudding Recipes
Take a nostalgic trip back in time with our delectable Old-Fashioned Barley Pudding, a classic English dessert that's bursting with comforting flavors and textures. This traditional pudding is crafted with simple ingredients like pearl barley, milk, and sugar, and flavored with a hint of nutmeg and vanilla. Its creamy, smooth texture and delightful chewiness will transport you to a simpler, cozier era.
In this comprehensive recipe guide, we'll take you through the steps of making this timeless dessert from scratch. We'll also present variations and modern twists on the classic recipe, so you can create a barley pudding that suits your taste preferences. From a rich and decadent Chocolate Barley Pudding to a refreshing Lemon Barley Pudding, there's a recipe here for every palate. So, gather your ingredients, prepare your kitchen, and let's embark on a culinary journey to create a memorable Old-Fashioned Barley Pudding that will warm hearts and satisfy taste buds.
BAKED BARLEY PUDDING
My husband isn't a rice fan, so I often replace it with barley. This dessert recipe has the same sweet and satisfying flavor as traditional rice pudding. Smooth and custardy, it bakes up firm and golden.
Provided by Taste of Home
Categories Desserts
Time 1h5m
Yield 8 servings.
Number Of Ingredients 10
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.
Nutrition Facts : Calories 280 calories, Fat 14g fat (9g saturated fat), Cholesterol 102mg cholesterol, Sodium 133mg sodium, Carbohydrate 33g carbohydrate (22g sugars, Fiber 2g fiber), Protein 6g protein.
OLD-FASHIONED VANILLA PUDDING
This creamy vanilla pudding is sure to be a favorite. "It's always good and so easy to make," confirms Katie Anderson of Spokane, Washington.
Provided by Taste of Home
Categories Desserts
Time 30m
Yield 2 servings.
Number Of Ingredients 7
Steps:
- In a small saucepan, combine the sugar, cornstarch and salt. Gradually stir in milk. Cook and stir over medium heat until thickened and bubbly. Reduce heat; cook and stir 2 minutes longer. Remove from the heat. , Stir a small amount of hot filling into egg yolk; return all to the pan, stirring constantly. Bring to a gentle boil; cook and stir 1 minute longer. Remove from the heat. Gently stir in butter and vanilla. , Cool for 15 minutes, stirring occasionally. Transfer to dessert dishes. Cover and refrigerate for 1 hour.
Nutrition Facts : Calories 181 calories, Fat 8g fat (4g saturated fat), Cholesterol 123mg cholesterol, Sodium 241mg sodium, Carbohydrate 22g carbohydrate (18g sugars, Fiber 0 fiber), Protein 5g protein.
BAKED BARLEY PUDDING
Make and share this Baked Barley Pudding recipe from Food.com.
Provided by dicentra
Categories Dessert
Time 55m
Yield 8 serving(s)
Number Of Ingredients 10
Steps:
- In a 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 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 ounce custard cups. Sprinkle with raisins and cinnamon. Place custard cups in baking pans. Fill pan with one inch of boiling water.
- Bake, uncovered, at 350 for 30-35 minutes or until a knife inserted near the center comes out clean.
Nutrition Facts : Calories 278.2, Fat 14.8, SaturatedFat 8.7, Cholesterol 102.2, Sodium 134.6, Carbohydrate 32, Fiber 2.4, Sugar 18.1, Protein 5.9
BLACK PUDDING
Steps:
- 1 Preheat the oven to 325°F and grease 2 glass loaf pans. (If you don't have glass loaf pans, line metal loaf pans with parchment to keep the blood sausage from reacting with the metal and creating an off-flavor.) Stir 1 teaspoon of salt into the blood.
- 2 Bring 2 1/2 cups water to a boil and stir in the oats. Simmer, stirring occasionally, for 15 minutes, until just tender, not mushy.
- 3 Pour the blood through a fine sieve into a large bowl to remove any lumps. Stir in the fat, onion, milk, pepper, allspice and remaining 1 1/2 teaspoons salt. Add the oatmeal and mix to combine. Divide the mixture between the loaf pans, cover with foil, and bake for 1 hour, until firm. Cool completely. Seal in plastic wrap and wither freeze for extended use or store in the refrigerator for up to a week.
- 4 To serve, cut a slice about 1/2-inch thick off the loaf. Fry in butter or oil until the edges are slightly crisped and browned.
Tips:
- Use fresh barley: Fresh barley has a nutty flavor and chewy texture that is perfect for this pudding. If you can't find fresh barley, you can use pearled barley, but it will have a slightly different texture.
- Soak the barley overnight: Soaking the barley overnight helps to soften it and reduce the cooking time. If you don't have time to soak the barley overnight, you can quick-soak it by boiling it for 1 minute, then removing it from the heat and letting it sit for 30 minutes.
- Use a heavy-bottomed pot: A heavy-bottomed pot will help to prevent the pudding from scorching. If you don't have a heavy-bottomed pot, you can use a regular pot, but be sure to stir the pudding constantly.
- Cook the pudding over low heat: Cooking the pudding over low heat will help to prevent it from curdling. If you cook the pudding over too high heat, the eggs will curdle and the pudding will be ruined.
- Stir the pudding constantly: Stirring the pudding constantly will help to prevent it from sticking to the bottom of the pot and scorching. You should stir the pudding especially often during the first few minutes of cooking, when it is most likely to stick.
- Use fresh milk: Fresh milk will give the pudding a richer flavor. If you don't have fresh milk, you can use store-bought milk, but be sure to use whole milk or 2% milk.
- Sweeten the pudding to taste: You can sweeten the pudding to taste with sugar, honey, or maple syrup. If you are using sugar, be sure to dissolve it completely in the milk before adding it to the pudding.
- Serve the pudding warm or cold: Barley pudding can be served warm or cold. If you are serving it warm, you can top it with a dollop of whipped cream or ice cream. If you are serving it cold, you can chill it in the refrigerator for several hours or overnight.
Conclusion:
Old-fashioned barley pudding is a delicious and nutritious dessert that is perfect for any occasion. It can be made with fresh or pearled barley, and it can be sweetened to taste with sugar, honey, or maple syrup. Barley pudding can be served warm or cold, and it can be topped with a dollop of whipped cream or ice cream.
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