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Old Fashioned Baked Barley Pudding


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 325⁰F (160⁰C) 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