Crockpot Molasses Marmalade Barley Pudding

Tiffany Bannworth

By
@MissAnubis

This treat will warm you up from the inside out. The long, slow cooking caramelizes the molasses. So good!

I have to be honest, I allowed the kids to eat this for breakfast one morning, even though it is meant to be a dessert.

But who needs to be guilty when they are eating their barley and nutrient rich molasses. Throw in the figs optionally, and you really have a whole food dish. I promise your home will smell delicious!

Bon apettit, mes amis.


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Comments:

Serves:

12-16

Prep:

5 Min

Cook:

10 Hr

Ingredients

2 c
pearl barley, uncooked
1 c
orange marmalade
2 c
water or whey
1 qt
milk
2 Tbsp
vanilla
1 pinch
kosher pink salt
3 Tbsp
dark molasses
1 c
dark brown sugar
2 Tbsp
cinnamon
1/2 tsp
clove
1/2 tsp
nutmeg
1/2 tsp
ginger
2 Tbsp
cornstarch, dissolved into 1tbsp water)
4
fresh figs, diced (optional)
1 c
heavy cream

Directions Step-By-Step

1
Place all ingredients aside from the heavy cream in the crockpot. Stir well.
2
Choose low heat and cooked overnight for 8 to 10 hours, stir occasionally.
3
Turn off heat and stir in heavy cream.
4
This may be served warm or chilled. My mother likes it warm; the children like it cold; my husband likes it room temperature. I feel like Goldilocks. Enjoy!

About this Recipe

Course/Dish: Puddings
Dietary Needs: Vegetarian
Other Tags: Quick & Easy, For Kids, Healthy