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Barley Chocolate Pudding

Natural.Foodie's picture
  Barley 1⁄2 Cup (8 tbs)
  Maraschino cherries 1
  Water 1 1⁄2 Cup (24 tbs)
  Butter 2 Tablespoon
  Semi-sweet chocolate 2 Ounce
  Cornstarch 1 Tablespoon
  Milk 1⁄3 Cup (5.33 tbs)
  Egg yolks 2
  Vanilla 1 Teaspoon
  Nuts 1⁄2 Cup (8 tbs), chopped
  Egg whites 2
  Sugar 4 Tablespoon
  Whipped cream 1 Cup (16 tbs)

Simmer the barley in the water in a covered saucepan for 45 minutes or until all the water is absorbed.
Into another saucepan measure the butter or margarine and chocolate, and melt together over low heat.
Stir occasionally.
Blend the 2 tablespoons sugar and the cornstarch, and add milk and egg yolks.
Beat until the egg yolks are thoroughly mixed.
Add to the melted chocolate, turn up heat, and cook and stir until the mixture thickens.
Remove from heat.
Add barley, 1 teaspoon vanilla, and nuts.
Cool to room temperature.
Whip egg whites until they peak.
Add 4 tablespoons sugar, and whip again until stiff.
Fold into the barley mixture, and refrigerate.
When ready to serve, add the remaining 1 teaspoon vanilla and 2 tablespoons sugar to the whipped cream.
Layer in parfait glasses, beginning with the barley mixture.
Top with a dollop of whipped cream and a maraschino cherry.

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Nutrition Rank

Nutrition Facts

Serving size

Calories 421 Calories from Fat 256

% Daily Value*

Total Fat 28 g43.7%

Saturated Fat 14.9 g74.4%

Trans Fat 0 g

Cholesterol 128.9 mg43%

Sodium 80.1 mg3.3%

Total Carbohydrates 34 g11.2%

Dietary Fiber 3.4 g13.6%

Sugars 19.1 g

Protein 6 g13%

Vitamin A 4.3% Vitamin C

Calcium 6.9% Iron 4.3%

*Based on a 2000 Calorie diet


Barley Chocolate Pudding Recipe