Best 4 Sweet Barley Pudding Recipes
Sweet barley pudding, a classic and comforting dessert, has a long and storied history. It is believed to have originated in ancient Rome, where it was known as "hordeum dulcis". Over the centuries, the recipe has evolved and spread throughout the world, becoming a beloved treat enjoyed by people of all ages. It is a versatile dish that can be served warm or cold, and can be customized with a variety of toppings and flavors. Whether you are a seasoned cook or a novice in the kitchen, this article will guide you through the steps of creating the perfect sweet barley pudding, ensuring that your taste buds are tantalized and your sweet tooth is satisfied.
Check out the recipes below so you can choose the best recipe for yourself!
SWEET BARLEY PUDDING
Make and share this Sweet Barley Pudding recipe from Food.com.
Provided by makochic
Categories Breakfast
Time 55m
Yield 12 serving(s)
Number Of Ingredients 10
Steps:
- *NOTE:if you want to save time from brewing espresso, just go to a coffee shop, and get a 20oz latte with skim/soy.
- Preheat the oven to 325 degrees.
- Spray a large glass 9X11X13 baking pan with cooking spray.
- Dump everything in your mixer, and blend it until it's mixed.
- Add it to the prepared pan.
- Bake for 50 minutes, and let cool before eating.
Nutrition Facts : Calories 83.6, Fat 0.3, SaturatedFat 0.1, Cholesterol 1, Sodium 148.4, Carbohydrate 16, Fiber 1.6, Sugar 1.9, Protein 3.9
ASHURE (NOAH'S PUDDING) - THE OLDEST DESSERT IN THE WORLD
Ashure (Noah's Pudding) is thought to be the oldest dessert in the world, first made by Noah after his fabled landfall at Mt Ararat. It is a delightful mix of dried fruit, nuts, grains and beans (yes, beans!) made in Turkey and all over the Middle East. Give it a try - you'll be glad you did!
Provided by Greg
Number Of Ingredients 13
Steps:
- The night before, place barley in a large pot (7 1/2 - 8 quart) with 2 quarts + 1 cup of water. Bring to a boil, then reduce heat and simmer for 15 minutes, covered. Turn off heat, and let sit overnight.
- Add the rest of the ingredients to the pot.
- Fill pot with 2 quarts of water. Water should come to about 1 inch below the rim.
- Bring to a boil, reduce heat and simmer, covered, for one hour.
- Remove from heat, fill bowls and cool, or transfer to a large storage container to cool.
- Refrigerate and serve cold. Top with chopped walnuts, pine nuts and pomegranate seeds, if desired.
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 BARLEY PUDDING
Make and share this Old Fashioned Barley Pudding recipe from Food.com.
Provided by Charlotte J
Categories Breakfast
Time 2h5m
Yield 6 serving(s)
Number Of Ingredients 12
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.
Tips:
- Soak the barley overnight or for at least 8 hours before cooking.
- Use a heavy-bottomed pot or Dutch oven to cook the barley pudding.
- Stir the pudding frequently while it is cooking to prevent it from sticking to the bottom of the pot.
- Add the sweetener of your choice to taste.
- Serve the pudding warm or cold, topped with your favorite fruits, nuts, or spices.
Conclusion:
Sweet barley pudding is a delicious and versatile dessert that can be enjoyed by people of all ages. It is a good source of fiber, protein, and vitamins, and it is also relatively low in calories. With its simple ingredients and easy preparation, sweet barley pudding is a great option for a quick and healthy snack or dessert.
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