Baked Barley Pudding Recipes

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BAKED BARLEY PUDDING



Baked Barley Pudding image

Make and share this Baked Barley Pudding recipe from Food.com.

Provided by dicentra

Categories     Dessert

Time 55m

Yield 8 serving(s)

Number Of Ingredients 10

1 1/4 cups water
1/2 cup uncooked barley
1/4 teaspoon salt
2 cups milk
1 cup heavy whipping cream
1/2 cup sugar
2 eggs
1 teaspoon vanilla
1/2 cup golden raisin
1/4 teaspoon cinnamon

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.

Nutrition Facts : Calories 278.2, Fat 14.8, SaturatedFat 8.7, Cholesterol 102.2, Sodium 134.6, Carbohydrate 32, Fiber 2.4, Sugar 18.1, Protein 5.9

BAKED BARLEY



Baked Barley image

Provided by Alton Brown

Categories     side-dish

Time 1h5m

Yield 4 to 6 servings

Number Of Ingredients 4

1 cup hulled barley
1 tablespoon unsalted butter
1 teaspoon kosher salt
2 cups boiling water

Steps:

  • Preheat the oven to 375 degrees F.
  • Place the barley into a 1 1/2-quart ceramic or glass baking dish (with a lid) and add the butter, salt and boiling water. Stir to combine. Cover the dish tightly with aluminum foil and place the lid on top of the foil. Bake on the middle rack of the oven for 1 hour.
  • After 1 hour, remove the cover, fluff with a fork and serve immediately.

OLD FASHIONED BARLEY PUDDING



Old Fashioned Barley Pudding image

Make and share this Old Fashioned Barley Pudding recipe from Food.com.

Provided by Charlotte J

Categories     Breakfast

Time 2h5m

Yield 6 serving(s)

Number Of Ingredients 12

2/3 cup pearl barley
3 cups boiling water
1 teaspoon salt
1 1/3 cups milk
1/8 teaspoon salt
1/4 cup brown sugar
1 tablespoon butter or 1 tablespoon margarine
1 teaspoon vanilla
2 eggs, lightly beaten
1/2 teaspoon grated lemon rind
1 teaspoon lemon juice
1/3 cup raisins

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.

BAKED BARLEY PUDDING



Baked Barley Pudding image

My husband isn't a rice fan, so I often replace it with barley. This dessert recipe has the same sweet and satisfying flavor as traditional rice pudding. Smooth and custardy, it bakes up firm and golden.

Provided by Taste of Home

Categories     Desserts

Time 1h5m

Yield 8 servings.

Number Of Ingredients 10

1-1/4 cups water
1/2 cup uncooked medium pearl barley
1/4 teaspoon salt
2 cups milk
1 cup heavy whipping cream
1/2 cup sugar
2 eggs
1 teaspoon vanilla extract
1/2 cup golden raisins
1/4 teaspoon ground cinnamon

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.

Nutrition Facts : Calories 280 calories, Fat 14g fat (9g saturated fat), Cholesterol 102mg cholesterol, Sodium 133mg sodium, Carbohydrate 33g carbohydrate (22g sugars, Fiber 2g fiber), Protein 6g protein.

NUTTY BARLEY BAKE



Nutty Barley Bake image

When I started bringing this distinctive dish to holiday dinners, a lot of people had never seen barley in anything but soup. They have since dubbed me "the barley lady", and now I wouldn't dare bring anything this dish. Even if I double the recipe, I come home with an empty pan. -Renate Crump, Los Angeles, California

Provided by Taste of Home

Categories     Side Dishes

Time 1h30m

Yield 6 servings.

Number Of Ingredients 10

1 medium onion, chopped
1 cup medium pearl barley
1/2 cup slivered almonds or pine nuts
1/4 cup butter, cubed
1/2 cup minced fresh parsley
1/4 cup thinly sliced green onions
1/4 teaspoon salt
1/8 teaspoon pepper
2 cans (14-1/2 ounces each) beef broth
Additional parsley and green onions, optional

Steps:

  • In a large skillet, saute the onion, barley and nuts in butter until barley is lightly browned. Stir in the parsley, green onions, salt and pepper. , Transfer to a greased 2-qt. baking dish. Stir in broth. Bake, uncovered, at 350° for 1-1/4 hours or until the barley is tender and the liquid is absorbed. If desired, sprinkle with additional parsley and green onions.

Nutrition Facts : Calories 257 calories, Fat 13g fat (5g saturated fat), Cholesterol 20mg cholesterol, Sodium 704mg sodium, Carbohydrate 30g carbohydrate (2g sugars, Fiber 7g fiber), Protein 7g protein.

BARLEY BAKE



Barley Bake image

Easy and good dish for potlucks. The pine nuts make all the difference! The mushrooms are optional. Garnish with fresh parsley.

Provided by KATINHAT

Categories     Side Dish     Grain Side Dish Recipes

Time 1h50m

Yield 6

Number Of Ingredients 10

¼ cup butter
1 medium onion, diced
1 cup uncooked pearl barley
½ cup pine nuts
2 green onions, thinly sliced
½ cup sliced fresh mushrooms
½ cup chopped fresh parsley
¼ teaspoon salt
⅛ teaspoon pepper
2 (14.5 ounce) cans vegetable broth

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • Melt butter in a skillet over medium-high heat. Stir in onion, barley, and pine nuts. Cook and stir until barley is lightly browned. Mix in green onions, mushrooms, and parsley. Season with salt and pepper. Transfer the mixture to a 2 quart casserole dish, and stir in the vegetable broth.
  • Bake 1 hour and 15 minutes in the preheated oven, or until liquid has been absorbed and barley is tender.

Nutrition Facts : Calories 280 calories, Carbohydrate 33.2 g, Cholesterol 20.3 mg, Fat 14.2 g, Fiber 7 g, Protein 7.4 g, SaturatedFat 5.8 g, Sodium 437.5 mg, Sugar 3.5 g

FINNISH BARLEY PUDDING



Finnish Barley Pudding image

Provided by Nika Standen Hazelton

Categories     Milk/Cream     Side     Bake     High Fiber     Barley     Winter     Boil     House & Garden

Yield Serves 4

Number Of Ingredients 5

1 1/3 cups barley, large grain variety
6 cups boiling milk
1 teaspoon salt
1/2 teaspoon pepper
1/3 cup butter

Steps:

  • Soak barley overnight, or according to package directions, in 4 cups water. Cook in same water. As barley begins to absorb the water, gradually add the boiling milk and seasonings, stirring constantly. Cook barley over very low heat about 30 minutes, stirring frequently to prevent scorching. Transfer to buttered 1 1/2-quart or 2-quart baking dish. Dot with butter and bake in 250°F. oven until golden brown, about 2 hours.

BAKED BARLEY



Baked Barley image

Provided by Florence Fabricant

Categories     dinner, side dish

Time 2h10m

Yield 6 servings

Number Of Ingredients 6

4 tablespoons butter
3/4 cup finely chopped onion
2 cups medium barley
1 1/2 teaspoons salt
1/2 teaspoon dried thyme
4 cups hot chicken stock, beef stock or water

Steps:

  • Preheat oven to 300 degrees.
  • Melt butter in an ovenproof casserole. Add onion and saute until tender. Add barley, salt, thyme and two cups of the stock or water. Bring to a boil, lower heat, cover and place in the oven.
  • Bake for 40 minutes, then stir the barley once, add another cup of stock or water and return to the oven for another 40 minutes. Stir once more, add the final cup of stock, cover and continue baking for 30 to 40 minutes, until the liquid is completely absorbed and the barley is tender.

Nutrition Facts : @context http, Calories 351, UnsaturatedFat 4 grams, Carbohydrate 53 grams, Fat 11 grams, Fiber 11 grams, Protein 12 grams, SaturatedFat 6 grams, Sodium 583 milligrams, Sugar 4 grams, TransFat 0 grams

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Top Asked Questions

How long to cook barley for pudding?
Similar to rice pudding, the distinctive flavor of barley shines through in this traditional Scottish dish. Place the barley in a medium pot with the salt and lemon zest. Bring to a boil. Reduce the heat and simmer, covered, for 60 minutes.
How to cook barley in the oven?
Preheat the oven to 375 degrees F. Place the barley into a 1 1/2-quart ceramic or glass baking dish (with a lid) and add the butter, salt and boiling water. Stir to combine. Cover the dish tightly with aluminum foil and place the lid on top of the foil.
What is Scottish barley pudding?
Scottish Barley Pudding is traditionally cooked without sugar and the sugar is then added afterwards along with cream when served. Not overly sweet, this isn’t a typical dessert, in fact it’s more often eaten for breakfast.
What is the best way to cook a barley custard?
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.

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