Slow cooker old fashioned sweet barley pudding is a deliciously easy dessert that can be enjoyed hot with fruit jam or canned fruit for a retro dessert or chilled with sliced fruit for breakfast.Alternatively, you can reduce the sugar and serve for breakfast as a tasty barley porridge.
slow cooker or crock-pot at least 3 litre plus in size (3 quarts plus)
Ingredients
To grease the slow cooker:
1teaspoonmargarine
Barley pudding:
100gramspearl barley[rinsed to remove any dust]
5tablespoonsgranulated sugar[use more or less as desired, or replace with your usual sugar/syrup/sweetener - adjust the quantities to taste]
800millilitres milk[we like to use soya, oat, or almond but any milk will work]
Add at end of cooking: [optional]
2pinchescinnamon powder, nutmeg, pumpkin spice, mixed spice[use more or less to taste or omit]
Instructions
Grease the slow cooker with the margarine.
1 teaspoon margarine
Switch the slow cooker to the high setting.
Add the barley and sugar.
100 grams pearl barley, 5 tablespoons granulated sugar
Pour in the milk and stir everything together.
800 millilitres milk
Place a lid on the slow cooker and cook for 3 ½ hours.
Check the barley pudding, stir it well, and if the barley is not soft enough pop the lid back on for an extra 15-30 minutes.
Barley pudding should be ready by 4 hours cooking at the most. To thicken up the pudding after 4 hours turn the slow cooker off and leave to sit for 15 minutes without a lid.
Sprinkle in the cinnamon power or a different spice, if using.
Serve the pudding hot or chilled. Adding some canned fruit, such as fruit cocktail, pears or peaches makes for a nice retro pudding. Or add a dollop of fruit jam.
Notes
Nutritional data is provided for guidance only and is not intended as a strict calculation as ingredients vary.
Store leftover barley pudding, within a covered container, in the refrigerator for up to 3 days.
Or freeze for up to 2-3 months.
To reheat place in a non-stick pot and bring to a gentle boil. Simmer for 2-3 minutes or until piping hot. A little extra milk may be needed to thin down the pudding.
To cook sweet barley pudding on the stove-top add all the ingredients to a non-stick pot and simmer for 45-60 minutes until the barley is soft, and the pudding thick and creamy. Add more milk if necessary as the barley cooks.
Enjoy barley pudding as a breakfast porridge - reduce the amount of sugar or omit and add savoury flavours if liked.
If preferred replace the sugar with maple syrup/date syrup/agave syrup/coconut sugar/date sugar, brown sugar, stevia, monk fruit sweetener, etc. You will have to adjust the quantities to taste.