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🍽️ Sweet Pearl Barley Pudding with Berry Sauce
410 kcal · 30 min · 4 servings
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Ingredients
- 250 g Pearl barley
- 150 g Sugar
- 2 tbsp Butter
- 1 Lemon
- 150 g Whole wheat bread
- 3 Eggs
- 2 tbsp Breadcrumbs
- 500 g Berries
Instructions
- 1. Soak the pearl barley in a bowl of water overnight.
- 2. Drain the soaking water.
- 3. Place the barley in a pot.
- 4. Add one tablespoon of sugar and 300 milliliters of fresh water.
- 5. Let the mixture swell on low heat for half an hour.
- 6. Stir one tablespoon of butter into the barley.
- 7. Allow the mixture to cool down.
- 8. Finely grate the zest of one lemon.
- 9. Squeeze the juice of the lemon.
- 10. Crumble a piece of whole wheat bread into fine crumbs.
- 11. Separate the eggs: carefully remove the yolks and keep the whites.
- 12. Whip the egg whites until they form stiff peaks.
- 13. Place the cooled barley in a large bowl.
- 14. Add the egg yolks, lemon juice, lemon zest, and bread crumbs.
- 15. Add 100 grams of sugar.
- 16. Mix all ingredients thoroughly.
- 17. Gently fold the whipped egg whites into the mixture.
- 18. Grease a pudding mold and its lid generously with butter.
- 19. Coat the mold with breadcrumbs to prevent sticking.
- 20. Pour the barley mixture into the prepared mold.
- 21. Close the mold with the lid.
- 22. Place the mold inside a large cooking pot.
- 23. Fill the pot with water until the water level matches the height of the filled pudding mold.
- 24. Cover the pot with a lid.
- 25. Simmer the pudding gently for one and a half hours.
- 26. Wash and clean the berries thoroughly.
- 27. Place the berries in a pot.
- 28. Pour in 250 milliliters of water and the remaining sugar.
- 29. Bring the berries to a boil once.
- 30. Remove the pot from the heat.
- 31. Allow the berry sauce to cool down.
- 32. Let the finished pudding cool in the mold for half an hour.
- 33. Carefully turn the pudding out onto a serving plate.
- 34. Serve the pudding lukewarm with the berry sauce.
Nutrition per serving
- kcal: 410
- Protein: 11 g · Fett/Fat: 8 g · Carbs: 72 g