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traditional irish apple barley pudding

Starwriter avatar
Recipe by
Ellen Gwaltney Bales
@Starwriter
Indianapolis, IN

Back on the farm in Ireland this dish was a way to use up leftover apples after the harvest. I just happen to have some extra apples myself and while on the hunt for something to do with them, I found this interesting recipe. It only calls for five ingredients--what could be simpler? Recipe & photo: oneperfectbite.blogspot.com

yield 4 to 6 (Allow at least 2 or 3 hours to chill)
prep time 10 Min
cook time 40 Min
method Stove Top

Ingredients For traditional irish apple barley pudding

  • 4 c
    water
  • 1/4 c
    pearl barley
  • 1 1/2 lb
    tart apples, cored, peeled and thinly sliced
  • 1/4 c
    lemon juice
  • 1/4 c
    plus 1 tbsp. granulated sugar, divided
  • 1 c
    heavy cream for beating - or - 2 tbsp. heavy cream to stir into pudding

How To Make traditional irish apple barley pudding

  • 1
    In a heavy pot, bring water and barley to a boil. Add sliced apples and simmer until barley and apples are soft, about 30 to 40 minutes.
  • 2
    Remove mixture from heat and place in a blender or food processor. Puree until nearly smooth.
  • 3
    Return mixture to the pot and stir in the 1/4 cup sugar and the lemon juice. Bring to a second boil and boil gently for about 5 minutes, until syrupy bubbles form. Remove from heat and cool at room temperature.
  • 4
    When cooled, transfer to another container and refrigerate until very cold.
  • 5
    When ready to serve, stir 2 Tbsp. cream into the pudding. For a fancier dessert, whip 1 cup of heavy cream with 1 Tbsp. sugar and layer with pudding in parfait glasses.
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