Barley Pudding is a traditional British recipe, based on Robert Kemp Philp's recipe of 1859, for a classic baked dessert of pearl barley in a milk and cream custard sweetened with sugar and flavoured with spices. The full recipe is presented here and I hope you enjoy this classic British version of: Barley Pudding.
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This is a classic recipe for a Victorian version of Barley Pudding that's derived from Robert Kemp Philp's 1859 volume, The Dictionary of Daily Wants. Below you will find both the recipe in its original form and a modern redaction.
Original Recipe
BARLEY PUDDING.—Mix half a pound of pearl barley well washed with three pints of new milk, a pint of cream, a quarter of a pound of crystallized sugar, half a nutmeg grated and half a saltspoonful of salt : put them into a deep pan and bake slightly in a moderate oven : then take it out of the oven, and add four eggs; three ounces of grated bread, after beating them well together, add them to the contents of the pan, and mix all thoroughly together, bake again to a light brown, and serve.
Wash the barley thoroughly then combine in a bowl with the milk, cream, sugar, nutmeg and salt. Whisk to combine then pour into a baking dish. Transfer to an oven pre-heated to 180°C and bake for about 20 minutes.
After this time, remove the dish from the oven then whisk in the eggs and bread. Beat well to combine then return to the oven and bake for a further 40 minutes, or until cooked through and golden brown.
Pearl barley, 1/2lb.; milk, 3 pints; cream, 1 pint; sugar, 1/4lb.; nutmeg, 1/2 of 1; salt, 1/2 saltspoonful; eggs, 4; beef marrow, 3ozs,; bread, grated, 2ozs.