Saturday, 28 June 2014

Baked raspberry and barley mini puddings

I thought I'd keep in the pearl barley theme (click here for my last recipe: beef and red wine pearl barley risotto) and share a recipe I made using it in a sweet pudding. Think rice pudding, but instead of using rice you use chewy, nutty pearl barley! This delicious dessert is satisfyingly high in protein and fibre, low in fat and sugar, and only 518kJ (124cal) per serve! I like these puds warm, but they are delicious cold too, and can be made ahead of time, refrigerated, and even re-heated. You can also cook the pearl barley ahead of time, just refrigerate until needed.

Ramekins have become my best friend in the kitchen of late. I love making desserts in individually portioned serves, not only because it helps you control how much you eat, but also because it looks so cute! So why not invest some money (and they don't have to be expensive, let me tell you) in some 1 cup capacity ramekins and get baking!

Baked raspberry and barley mini puddings

1/3 C pearl barley
2 eggs
1 ½ C skim milk
2 Tbsp castor sugar
1 tsp vanilla extract
1/3 C frozen (or fresh) raspberries

1. Add barley to a saucepan of boiling water and stir for a couple of minutes. Reduce heat and simmer for 40-50 mins until tender but still chewy and swollen to ~1C. Drain and rinse.

2. Divide barley evenly amongst 5 x 1-cup capacity ramekins, sprayed with a little olive or canola oil. Divide raspberries amongst ramekins, placing on top of barley and set aside.

3. Whisk eggs, milk, castor sugar and vanilla until well combined. Pour evenly over the barley mixture.

4. Bake at 160°C for ~45-50 mins until puffed and just set (still with a slight wobble in the centre).

Serves 5. Can be served warm or cold.

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