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–+ servings

Scottish Barley Pudding

Kimberly Killebrew
Similar to rice pudding, the distinctive flavor of barley shines through in this traditional Scottish dish.
Print Recipe
4.34 from 3 votes
Prep Time 5 minutes
Cook Time 1 hour 15 minutes
Total Time 1 hour 20 minutes
Course Breakfast, Dessert
Cuisine Scottish
Servings 4 servings
Calories 346 kcal

Ingredients
 
 

  • 1 cup barley (see Note)
  • 4 1/2 cups water
  • 1/2 teaspoon salt
  • 2 strips lemon zest (not traditionally used but a delicious touch)
  • 1/2 cup currants (can substitute raisins)
  • 1/3 cup cane sugar
  • 1/3 cup heavy cream
  • Extra sugar and heavy cream for serving as desired

Instructions
 

  • 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.  Remove the lemon zest.  Add the currants and simmer for another 15 minutes, adding a little more water if needed, until the barley is soft.  Stir in the sugar and cream.
  • Serve immediately with some extra sugar and cream on the side if desired.

Notes

Pearl barley has had the outer husk and bran removed enabling it to cook faster but providing less nutrition.  If using pearl barley the cooking time is about 40 minutes.

Nutrition

Calories: 346kcal | Carbohydrates: 64g | Protein: 6g | Fat: 8g | Saturated Fat: 4g | Cholesterol: 27mg | Sodium: 319mg | Potassium: 383mg | Fiber: 9g | Sugar: 29g | Vitamin A: 305IU | Vitamin C: 1.5mg | Calcium: 52mg | Iron: 2.3mg
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