Pineapple Barley Pudding
|Brown sugar||2 Ounce (Soft)|
|Castor sugar||2 Ounce|
|Crushed pineapple||435 Gram|
Wash the barley, drain and put into a greased 21/2 pint ovenware pie dish.
Pour in the milk; add the sugar and dabs of butter.
Cover with a lid or greased paper.
Bake in the centre of a slow oven, 325° F (Regulo 3) for 2 hours.
Remove from the oven and mix in 2 tblspns, of the crushed pineapple.
Sprinkle the top of the pudding with the brown sugar.
Put under a hot grill until the top is crisp.
Serve hot with remaining crushed pineapple.
Serving size: Complete recipe
Calories 1890 Calories from Fat 494
% Daily Value*
Total Fat 56 g85.4%
Saturated Fat 32.7 g163.7%
Trans Fat 0 g
Cholesterol 157 mg52.3%
Sodium 397.3 mg16.6%
Total Carbohydrates 321 g107%
Dietary Fiber 21.5 g86.1%
Sugars 226.2 g
Protein 46 g92.5%
Vitamin A 34.3% Vitamin C 76.7%
Calcium 112.4% Iron 17.4%
*Based on a 2000 Calorie diet