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.