Sweet Barley Pudding

Course: Breakfast, Dessert

Cuisine: British

Prep Time: 5

Cook Time: 3 45

Total Time: 3 50

Servings: or 2-3 large servings

Calories: 262kcal

Author: Jacq

Slow cooker sweet barley pudding is an old-fashioned dessert that can be enjoyed hot with fruit jam or canned fruit for a retro dessert, or served chilled with sliced fruit for a barley porridge that is perfect for hearty breakfasts.

Print Recipe

US Customary - Metric

Equipment

slow cooker or crock-pot (at least 3 litres (3 quarts) in size)
mixing spoon

Ingredients

To grease the slow cooker:

1 teaspoon margarine (or butter)

Barley pudding:

100 grams pearl barley [rinsed to remove any dust or debris]
5 tablespoons granulated sugar [use more or less as desired, or replace with your usual sugar/syrup/sweetener - adjust the quantities to taste]
800 millilitres milk [we like to use almond milk but any type of milk will work fine]

Add at end of cooking: [optional]

2 pinches cinnamon powder, nutmeg, pumpkin spice, mixed spice powder [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 after 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.
2 pinches cinnamon powder, nutmeg, pumpkin spice, mixed spice powder
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. Chilled barley pudding makes a nice breakfast.

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: If preferred this sweet barley pudding can be prepared on the stove top using a non-stick pot. Just add all the ingredients to the pot and gently simmer until the barley is soft and the pudding thick and creamy. However, do keep an eye on the pudding and stir it frequently to prevent sticking and burning. Add extra milk as required during cooking if it cooks too thick. Barley cooking will take around 45-60 minutes to cook on the stove-top. Exact cooking times will depend on the barley grains, for example, older grains will require longer cooking.
Enjoy barley pudding as a breakfast porridge. You can 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.

Nutrition