Baked barley pudding - country living
6 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1¼ | cup | Cold water |
| ½ | cup | Pearl barley |
| ¼ | teaspoon | Salt |
| 2 | cups | Milk |
| 1 | cup | (1/2 pint) heavy cream |
| ½ | cup | Sugar |
| 2 | Large eggs | |
| 1 | teaspoon | Vanilla extract |
| ½ | cup | Golden raisins |
| ¼ | teaspoon | Ground cinnamon |
| Boiling water | ||
Directions
1. In 2-quart saucepan, heat water to boiling. Add barley and salt; cook, uncovered, 15 minutes over medium-low heat. Add milk and cook over very low heat 10 minutes or until barley is just tender.
2. Heat oven to 350'F. Lightly butter 1½-quart shallow baking dish.
3. In small bowl, whisk together cream, sugar, eggs, and vanilla; slowly stir into barley mixture. Pour into prepared dish and top with raisins and cinnamon.
4. Place baking dish into a larger baking pan in the oven. Pour boiling water into the larger pan to a depth of 1 inch. Bake 40 to 45 minutes or until pudding is firm and golden. Cool to wariii on wire rack and serve.
Nutritional information per serving-protein: 7 grams; fat: 19 grams; carbohy- drate: 46 grams; fiber: 3 grams; sodium: 168 milligrams; cholesterol: 135 milligrams; calories: 375. M Country Living/April/93 Scanned & fixed by DP & GG