- 2 ¾ cups (675 mL) boiling water
- 2/3 cup (150 mL) pearl or pot barley
- 1 tsp (5 mL) salt
- 2 eggs
- 1 1/3 cups (325 mL ) milk
- ¼ cup (50 mL) brown sugar
- 1 tbsp (15 mL) butter or margarine, melted
- 1 tsp (5 mL) vanilla
- 1/3 cup (75 mL) raisins
- ½ tsp (2 mL) grated lemon rind
- 1 tsp (5 mL) lemon juice
In a medium saucepan, bring water to a boil; add barley and 1 tsp (5 mL) salt. Reduce heat, cover and simmer for 45 minutes or until barley is tender. Cool.
In a medium bowl, combine eggs, milk, sugar, butter and vanilla; beat well. Add cooked barley, raisins, lemon rind and juice. Turn into a well-greased 1 ½ quart (1.5 L) baking dish. Set pan into a larger baking pan in oven. Pour hot water into the larger pan to within an inch (2.5 cm) of the top of the pudding. Bake at 325°F (160°C) for 1 hour or until a knife inserted in the centre comes out clean. Serve hot or cold.
Makes 6 servings.
Nutrition Information (per serving):Calories: 209; Protein: 6 g; Carbohydrate: 36 g; Fibre: 4 g; Sugars: 18 g; Fat: 4.5 g; Saturated Fat: 2 g; Trans Fat: 0.1 g; Cholesterol: 72 mg; Sodium: 466 mg; Potassium: 248 mg