Apricot Barley Pudding
Apricot Barley Pudding
The weather is not cold enough for an oozy molten winter pudding, but this creamy Barley pudding is toothsome, wholesome and just a bit indulgent.
Apricot Barley Pudding
1/2 cup pearl barley
1 cup Australian dried apricots
1/2 cup honey
1 Star Anise
3 cardamom pods
1 cup custard (a good store bought is fine)
300 ml whipping cream
1 tsp vanilla extract
1 tsp ground cinnamon
Over a medium heat bring 2 cups of water, the pearl barley, apricots, honey, star anise and cardamom pods that have been bruised with the back of a large flat bladed knife to the boil.
Boil for 35 minutes with the lid off. The grains should be swollen but still have bite.
Drain and cool and remove the Star Anise and Cardamom.
Whip the cream with the vanilla and the cinnamon until soft peaks form.
Stir the custard through the barley and apricots and then fold through the cream.
Spoon into a serving dish or dishes.
Serve with an extra swirl of honey.
