Apple Cinnamon and Barley Pudding - Robust Recipes (2024)

Jump to Recipe·Print Recipe·★★★★★5 from 1 review

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Really the name of this post should be Apple Cinnamon and Barley Flummery. Yup, I said FLUMMERY.

If you’re reading this from England or Ireland (don’t you love the internet?!) then you already know what flummery is. But if you’re from America, then you’re like, HUH?!

According to Wikipedia “Flummeryis a starch based sweet soft dessert pudding”. Although the word flummery is pretty fun to say I decided calling it pudding, because in my mind that’s what it is.

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Guys St, Patrick’s Day is coming up! If you have been following along with me for at least a year you know that I am obsessed with St. Patrick’s Day because I studied abroad in Ireland when I was in College. If you want to know more about my time there, or are interested in more Irish goodies check out these posts: Irish Brown Soda Bread, Leek, Potato, and Blue Cheese Soup (GF), and of course the belovedIrish Coffee!

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When it comes to thinking of recipes for St. Patrick’s Day I am not one for cupcakes dyed green with rainbows on top or cookies with shamrock sprinkles. 1) I don’t care for the chemicals of the food dye. 2) After you have lived in Ireland you find the leprechauns, rainbows, and clovers to be a little cheesy.

BTW I went to a St. Patrick’s Day parade in Dublin. It’s insane. Picture it: people dressed up in crazy outfits that you have no idea what they are supposed to be, on stilts or dancing, or riding on a float. My favorite was a giant elephant in a wheel chair! WHAT? So random and crazy! LOVE IT!

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Anyway, if you’re like me and you want to celebrate St Patrick’s Day in a more authentic manner with a delicious recipe that’s a nod to true, REAL life Ireland, then this recipe is for you.

Apple Cinnamon and Barley Flummery Pudding is an unusual treat. It’s thick, smooth and creamy, apple-y, perfectly sweetened with honey, and has just the right amount of cinnamon. Oh, and it’s got a swirl of coconut milk for richness along with a little whiskey for a kick. It’s St. Patrick’s Day, after all! Think smooth applesauce, only rich and creamy!

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As far as I remember, and I have a good food memory, I didn’t experience any type of flummery while I was in Ireland. But when recipe planning for St. Patrick’s Day I turned to my trusty Irish cookbook.It is my life goal to try every recipe in that cookbook, because IRISH FOOD! The flummery has been a recipe I have wanted to make for a while. Guys! I am so glad I gave it a whirl. It’s an interesting and unusual sweet treat. It is dairy free, only requires 8 ingredients. It is super easy to make and can be made well ahead of time.

In the spirit of St. Patrick’s Day I hope you give this recipe a try!

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Apple Cinnamon and Barley Pudding - Robust Recipes (7)

★★★★★5 from 1 review

  • Author: Emily Koch
  • Prep Time: 5 mins
  • Cook Time: 30 mins
  • Total Time: 35 mins
  • Yield: 6 to 8 1x
  • Category: Dessert
  • Cuisine: Irish, Dairy Free, Vegan
Print Recipe

Description

Apple Cinnamon and Barley Pudding is sweet, rich, creamy, and smooth. It’s easy to make and can be made several days ahead of time.

Ingredients

UnitsScale

  • 1/4 cup plus 2 tablespoons pearl barley
  • 4 cups cold filtered water
  • 1 1/2 pounds (about 4 apples) sweet cooking apples, such as Gala or Honey Crisp
  • 1/4 cup to 1/2 cup honey – sub maple syrup for vegans (amount depends on how sweet your apples are; start with smaller amount)
  • Juice of 1 lemon
  • 1 teaspoon pure vanilla extract
  • 1 1/2 teaspoons cinnamon
  • Pinch fine sea salt
  • 5 tablespoons light coconut milk (can use full fat coconut milk for richer consistency)
  • optional: 2 tablespoons Irish whiskey
  • Optional: Top withCoconut Whipped Cream

Instructions

  1. Combine pearl barley and water in a medium-sized sauce pan. Cover with a lid and bring to a boil. Reduce to a simmer while it is still covered.
  2. While the barley is beginning to cook, peel, core, and chop your apples into 1 inch chunks.
  3. Add the apples to the barley, return to a boil, reduce to a simmer. Simmer, covered for 20 to 25 minutes, or until apples are very tender and the barley is tender. Remove from heat and allow to cool just slightly.
  4. Transfer to a blender, working in batches, being careful not to fill the blender more than half way at a time to avoid eruptions. Blend until really smooth, about 1 minute per batch.
  5. Return the mixture to the same pot, bring to a boil, immediately remove from the heat.
  6. Stir in the remainder of your ingredients except the coconut milk and optional Irish whiskey and Coconut Whipped Cream. Make sure to taste-test as you go to add the desired amount of honey.
  7. Allow to cool slightly. Transfer to serving dishes or a bowl. Allow to chill in the refrigerator for at least 4 hours, or until cold.
  8. Combine the coconut milk with the whiskey (if using the whiskey). Stir the coconut milk mixture into the pudding.
  9. Top with Coconut Whipped Cream, if desired. Serve chilled. Store in an airtight container for up to 4 to 5 days.

Notes

Cook time does not include amount of time required for the pudding to chill in the refrigerator.

Recipe Card powered byApple Cinnamon and Barley Pudding - Robust Recipes (8)

Nutrition info does not include the optional coconut whip cream topping.

Apple Cinnamon and Barley Pudding - Robust Recipes (9)

Apple Cinnamon and Barley Pudding - Robust Recipes (2024)

FAQs

How long does barley take to cook? ›

Bring the pot to a boil, keeping an eye on it because it may become foamy at first and boil over. Then reduce to a simmer and cook, adding more water if the pan dries out, until done with a chewy but tender texture. For pearl barley this will take about 25 to 30 minutes and hulled barley 40 to 50 minutes.

Can you reheat, cook, and serve pudding? ›

Transfer the pudding to four bowls and serve warm. The pudding can also be refrigerated in the pan for up to 2 days and slowly reheated over medium heat, stirring constantly, until warm.

What happens if you don't rinse barley before cooking? ›

There is no need to rinse barley before using it. To enhance the flavor of barley, heat the kernels in a skillet for a few minutes or cook it in broth instead of water. You can save time by cooking extra barley and freezing it. Add it to soups or salads as you need it.

What does barley do to your body? ›

Barley is high in fiber, especially beta-glucan, which may reduce cholesterol and blood sugar levels. It may also aid weight loss and improve digestion. Whole-grain, hulled barley is more nutritious than refined, pearled barley. It can be substituted for any whole grain and easily added to your diet.

Why is my cook and serve pudding runny? ›

Pudding is usually runny because it has been stored in the refrigerator for too long or in an open space. Another cause could be due to improper cooking methods.

Why is my pudding so runny? ›

Your best bet would be to mix a tablespoon of cornstarch and a teaspoon of sugar with some of the beverage and add it to the warm pudding. Heat it to a bubble and stir until it thickens. You may have to adjust the seasoning, particularly vanilla.

Do you have to refrigerate cook and serve pudding? ›

Serve warm or chilled. (Pudding thickens as it cools.) Makes about 5-1/2 (1/2-cup) servings. Refrigerate any leftovers.

How long does it take to cook barley in water? ›

Stovetop. Bring 2 quarts of water to a boil in a pot with salt. Add barley, return to a boil, then reduce the heat to medium-high and boil uncovered until soft, 25–30 minutes. Drain off cooking water, then serve.

How do I know when barley is done? ›

For pearl barley, start checking at 25 minutes. For hulled barley, start checking at 40 minutes. The barley is done when it has tripled in volume and is soft yet chewy. Add more water if the pan becomes dry before the barley has finished cooking; check every 5 minutes until desired chewiness is reached.

Can barley be overcooked? ›

After you've measured it out, simply allow the barley to cook under a soft boil until the water is absorbed. This takes around 40 minutes. Once the barley has cooked fully, it will be soft yet chewy. Overcooked barley will become mushy, while undercooked may have a thicker and chewier texture.

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