Apple and Barley Pudding
Serves 4
900ml (1½ pints) Water
675g (1½ lb) Eating Apples
4 tbsp Pearl Barley
50g (2oz) Sugar
Double Cream
Peel, core and slice the apple.
Place the barley in the water and bring to the boil.
Add the sliced apples and continue cooking gently until the barley and apples are soft.
Liquidise or sieve the mixture and return to the saucepan.
Add the sugar and lemon juice and re-boil.
Remove from the heat, allow to cool, and then chill.
Serve cool with the cream stirred in.
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