Barley and Apple Pudding
Barley and Apple Pudding
Open in full-screen mode

Barley and Apple Pudding

15 MIN
1 H 10 MIN
2 H



  1. In a saucepan, melt the butter and stir in the barley. Add the cream and raisins and bring to a boil over medium heat, stirring until the liquid has been absorbed.
  2. Add the milk, 250 ml (1 cup) at a time, stirring frequently until the liquid has been completely absorbed before adding more milk. Simmer gently, stirring frequently, for about 55 minutes or until the barley is tender. Careful, milk tends to scorch when cooked.
  3. Add the apples and sugar. Bring to a boil and cook for about 5 minutes. Transfer to a bowl and let cool. Cover and refrigerate for about 2 hours. If desired, garnish with diced apple (2 diced apples) cooked in caramelized brown sugar (125 ml/1/2 cup).

Rate this recipe

Login to rate this recipe and write a review.


Not a member yet? Sign up today, it's free!

Due to the large number of questions we receive, we are unable to answer each one. Please visit our Frequently Asked Questions section, which contains a great deal of useful information. We appreciate your enthusiasm for RICARDO cuisine!

Fields marked with an asterisk (*) are required.

Your comment must comply with our netiquette.

512 characters maximum

Healthy Pick

Recipes with the "Healthy Pick" stamp have been evaluated by a registered dietitian member of the Ordre professionnel des diététistes du Québec.