crockpot molasses marmalade barley pudding
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.
prep time
5 Min
cook time
10 Hr
method
---
yield
12-16 serving(s)
Ingredients
- 2 cups pearl barley, uncooked
- 1 cup orange marmalade
- 2 cups water or whey
- 1 quart milk
- 2 tablespoons vanilla
- 1 pinch kosher pink salt
- 3 tablespoons dark molasses
- 1 cup dark brown sugar
- 2 tablespoons cinnamon
- 1/2 teaspoon clove
- 1/2 teaspoon nutmeg
- 1/2 teaspoon ginger
- 2 tablespoons cornstarch, dissolved into 1tbsp water)
- 4 - fresh figs, diced (optional)
- 1 cup heavy cream
How To Make crockpot molasses marmalade barley pudding
-
Step 1Place all ingredients aside from the heavy cream in the crockpot. Stir well.
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Step 2Choose low heat and cooked overnight for 8 to 10 hours, stir occasionally.
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Step 3Turn off heat and stir in heavy cream.
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Step 4This 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!
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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