Scottish Barley Pudding Recipes

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.

Steps:

• Mix the barley and water in a heavy-based saucepan and bring slowly to the boil.
• Reduce heat and simmer for one-and-a-half hours, stirring occasionally.
• Add the currants, raisins and salt and simmer for another 15 minutes.
• Serve sprinkled with sugar and the cream.

Steps:

• Bring a kettle full of water to boil.
• Add the Barley and the apples.
• Cook until both begin to soften.
• Drain and blend the mixture in a blender or sieve.
• Cook the mixture after adding the sugar and lemon and boil again.
• Allow to cool and then chill for an hour.
• To serve, add a dollop of cream on top and maybe a dash of cinnamon.

Steps:

• Mix all ingredients together in a bowl.
• Do not add water.
• Dip a cheesecloth in boiling water, and rub it well with flour.
• Put the mixture into the cloth and tie securely.
• Drop into boiling water but do not allow the water to come more than 2/3s up the pudding.
• Boil for 3 hours, replenishing water as it boils away.
• When cold, slice and fry with bacon or as an accompaniment to sausages, liver etc.

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.

Steps:

• Place ingredients in crock pot.
• Turn crock pot to low and cook overnight.

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.

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.

Steps:

• In a saucepan, combine the water, sugar, mixed spice, cinnamon, mixed fruit, golden raisins and margarine. Bring to a boil and let simmer for one minute. Remove from the heat and stir in the flour, baking soda and eggs. Pour into a microwave-safe bowl.
• Place the bowl into the microwave, uncovered. Cook for 10 minutes on full power. Let stand for 5 minutes. Serve warm with your favorite custard.