Apple Barley Pudding

"Irish cuisine originated in the kitchens of the farmers of the past from good, wholesome food made with locally grown produce. Irish grain staples were barley, wheat, oats, and rye. Combine it with apples, another staple and you have a great Irish favorite. It can also make a hearty breakfast for those cold winter months if served warm instead of chilled. Especially if you use yogurt in place of the cream, also making it a great low fat dessert. :D Great either way. Posted for Zaar World Tour 05"
photo by Rita1652 photo by Rita1652
photo by Rita1652
photo by Rita1652 photo by Rita1652
Ready In:
1hr 10mins




  • Bring a kettle full of water to boil.
  • Add the Barley and the apples.
  • Cook until both begin to soften.
  • Drain and blend the mixture in a blender or sieve.
  • Cook the mixture after adding the sugar and lemon and boil again.
  • Allow to cool and then chill for an hour.
  • To serve, add a dollop of cream on top and maybe a dash of cinnamon.

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  1. No guilt! I ate this chilled as a dessert! Topped with yogurt, I hated to wreck such a healthy dessert topping it with whipped cream! I also skipped the sugar and added a couple raisins to the barley and apples while cooking! Very good! A must make!


My name is Ami and I share my home with my husband, Carey, our two small sons, James and Charles and our daughters Meradydd (it's pronounced Meradith)and Kathrynn. Until recently, I was a Specialist in the National Guard. I'm pretty eclectic in my studies and I've learned a lot becuase of that since I don't limit myself. Right now I'm taking classes for animal care. I've also been studying a lot about herbalism and really enjoy learning about that. My mother and I also run a home based business for natural soap, balms, etc. We use only the most the natural ingredients available. I'm also a Mary Kay consultant. Busy, huh? :D I love to read and learn new things. My husband says our books will be the death of us. LOL. I love to cook and experiment. I also like to take walks, rain or not.
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