Recipes A to Z - Pearl Barley & Berry Pudding

Pearl Barley & Berry Pudding

   You can cook the barley the night before, making it super easy to make! It’s delicious with a dollop with crème fraiche, and it looks pretty too!


  • 150 g unsalted butter, room temperature
  • 180 g icing sugar, plus extra to finish
  • 2 medium size eggs
  • 150 g natural yoghurt
  • 2 tsp pure vanilla extract
  • 100g uncooked pearl barley, drained and dried slightly (will yield 300g cooked)
  • 250 g plain flour (substitute Spelt Flour if you like)
  • 2 tsp baking powder
  • 300 g mixed frozen berries

Preheat oven 180 degrees C / 350 degrees F

Cook the barley first, drain and let dry a bit by setting aside. Grease a round 20 cm baking dish (or 6 to 8 individual ramekins). Beat butter and sugar until slightly fluffy. Add eggs and beat until smooth. Stir in the yoghurt and vanilla, then fold in the barley. Mix flour and baking powder together first, and then add into the batter. Mix with wooden spoon until evenly mixed. Pour batter into greased baking dish, and sprinkle the frozen berries over the batter. Fill the baking dish no more than three-quarters full and bake for about 45 minutes for large dishes (less for ramekins), just until a skewer comes out clean.


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