Barley Pudding
A hearty barley pudding with sweet dried fruit and malty flavor, perfect for cozy mornings or comforting desserts, appealing to health-conscious and dessert lovers alike.
Ingredients
Instructions
- Preheat oven to 325°F (160°C).
- Combine all ingredients except fruit-flavored yogurt in a mixing bowl.
- Pour the mixture into a 6-cup casserole with a tight-fitting lid.
- Bake for about 2 hours, or until milk is absorbed and barley is soft.
- Serve warm, topped with flavored yogurt.
Tips & Substitutions
For a creamier texture, consider using whole milk instead of skim, or even add a splash of cream. If you prefer a sweeter pudding, you can substitute the barley malt with honey or maple syrup. Dried fruit can be varied; try using apricots or cherries for a different flavor profile. This dish can also be enhanced with spices like cinnamon or nutmeg.
Serving Suggestions
Serve the barley pudding warm, topped with a dollop of fruit-flavored yogurt for added creaminess and flavor. It pairs beautifully with Mrs. Debbie'S Grits Casserole for a comforting breakfast or brunch spread. You can also enjoy it as a dessert, perhaps with a sprinkle of nuts or seeds for added texture.
Storage & Reheating
Allow the barley pudding to cool completely before storing. Place it in an airtight container in the refrigerator, where it will keep for up to 4 days. To reheat, add a splash of milk to loosen the pudding and warm it in the oven at 350°F (175°C) for about 15-20 minutes or until heated through.
Nutrition & Diet Analysis (per serving)
Each serving of Barley Pudding contains roughly 1571 calories, with 9g protein, 326g carbohydrates, and 26g fat. It is an excellent source of vitamin C (1046% of the Daily Value), calcium (126% of the Daily Value), and dietary fiber (58% of the Daily Value), and a good source of protein and potassium. It also contributes 16g of dietary fiber toward your daily target.
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I make this recipe vegan?
Yes, you can easily make this barley pudding vegan by using plant-based milk such as almond or oat milk, and replacing the barley malt with a vegan sweetener like agave syrup. Make sure your dried fruit is also free from any animal products.
What types of dried fruit work best in this recipe?
You can use a variety of dried fruits such as raisins, cranberries, figs, or dates. Choose fruits that you enjoy or have on hand. Just make sure they are chopped into small pieces to allow for even distribution and better texture in the pudding.
Can I use quick-cooking barley instead of hulled barley?
While you can use quick-cooking barley, it will alter the texture of the pudding. Hulled barley gives a chewier bite and a nuttier flavor. If you opt for quick-cooking barley, reduce the baking time accordingly and check for doneness earlier.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).