| Barley Pudding |
| ingredients: |
8
ounces (225g or a generous US
cupfull) barley
3 ounces (75g or one-third cup)
currants
3 ounces (75g or one-third cup)
raisins
1¾ pints (1 litre or 4¼
cups) water
Pinch of salt
Caster (superfine) sugar and single
(light) cream to serve |
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| method: |
Mix the barley and water in
a heavy-based saucepan and bring
slowly to the boil. Simmer for
one-and-a-half hours, stirring
occasionally.
Add the currants, raisins
and salt and simmer for another
15 minutes.
Serve sprinkled with caster
(superfine) sugar and the cream.
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| Barley
crops up in a number of Scotish traditional
recipes - from barley bannocks to malt
whisky. Barley provides a distinctive
flavour which comes through in this
simple recipe. |
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