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.
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.
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).