Crockpot Molasses Marmalade Barley Pudding

Tiffany Bannworth


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.


★★★★★ 1 vote

5 Min
10 Hr


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

How to Make Crockpot Molasses Marmalade Barley Pudding


  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!

Printable Recipe Card

About Crockpot Molasses Marmalade Barley Pudding

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

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