When it comes to pearl barley recipes, the pudding may not be the first thing that springs to mind. But simmered with coconut milk, rosewater and berries, this humble grain is transformed into a comforting yet exotic pudding, with a zingy fruit flavour and a creamy texture.
The pearl barley used in this recipe was recently featured in the Channel 4 programme The Food Chain, a series tracing the journey of Britain’s best-loved foods from field to table.
- 180g pearl barley grain (QS055)
- 1 cinnamon stick (HE140)
- 40g desiccated coconut (NU041)
- 400ml can coconut milk (VF775)
- 90g golden granulated sugar (LJ999)
- 1 tsp rosewater (LJ085)
- 30g goji berries (optional) (DR055)
- 150g fresh raspberries
- Preheat your oven to 180 degrees, gas mark 4.
- Rinse the barley grain and put it in a large saucepan along with the cinnamon stick, then cover with plenty of water. Bring this to the boil then simmer for 30 minutes.
- Meanwhile, spread the desiccated coconut on a baking sheet and bake it for a few minutes, until it turns golden.
- Drain the barley and return it to the pan, along with the cinnamon. Add the coconut milk, sugar (reserving around a tablespoon for later), the goji berries if using, and the rosewater. Simmer for 20 minutes, until most of the coconut milk is absorbed but the mixture is still quite wet.
- gently stir in ¾ of the toasted coconut and ¾ of the raspberries.
- Tip the mixture into a baking dish, sprinkle on the remaining sugar and bake for 10 minutes, until it’s bubbling and the sugar has dissolved.
- Top the pudding with the remaining raspberries and coconut and serve.