I do t know anyone else who makes this but me. No one has heard of it. I’m so glad you’ve brought it to your followers attention. It’s far too good to be lost. My granny used to bake hers from scratch in the over when she was roasting a Sunday joint. Sunday lunch followed by barley pudding, you can’t beat it! Thanks Rik xx
In 1945, post WW2, food rationing continued. There were still shortages, especially of imported goods and in some ways, because the country was more or less broke after the war effort conditions were worse than they were at the height of the conflict. Milk was rationed but because my father was working as an administrator on a milk testing scheme, we had unlimited access to milk. Consequently, we seemed to live on barley pudding! The result was that once rice, semolina and seed tapioca became available, we never had barley pudding again. This video has inspired me to give it a try. I have always used pot or pearl barley for lamb stews or scotch broth and especially as the basis for stuffing breast of lamb. A favourite pudding in my family, dating back to the 19th century, is fruit tapioca. This consists of first a colorful basis of fruit compote, usually plum or apricot, topped with creamed seed tapioca, enriched with a knob of butter and egg yolk, beaten in, followed by the white of egg whisked to stiff peaks and folded in, making a sort of robust souffle. It is always served in a glass dish and usually eaten at room temperature or cold. It is a far cry from the dreaded watery tapioca pudding, or frog spawn, served up in the school dinners of my era! Thank you Rik for reminding us crumblies of the recipes of such different times.
Hope you enjoy. If folks buy ingredients to use in my recipes I try and make sure they can use them, and not shove them in a cupboard. Thank you. Best, Rik
My Maw made this in the late 40s. She used brwn sugar because we didn't have vanilla, "top of the milk bottle" cream and we ate it warm in the morning before gowimg to school. My! What a memory.🤗🇨🇦 Maw whisking the gooey cooked barley together and scraped every last bit out of the bottom of the bowl .
I have a hard tome finding Barley, one grocery store only had the pearl barley so I picked it up. There was a time it was at every grocery store, there was even quick barley. Even the huge markets don't have it. Looks absolutely yummy!
👍🏻 Thanks, I've got to try this! I do love barley .. especially a cold barley salad with raisins, sultanas, sunflower seeds, soaked lentils, spring onions, garlic, parsley, honey, soy sauce, lemon juice and zest, and light oil (eg: sunflower) .. Chewy and addictive!
ℹ️ And at the same time, pour boiling water over ½ cup lentils and soak for 0h45, then drain and rinse in cold water .. the same time it takes to prepare the barley. The lentils become almost sprout like, crisp and peppery (good for other salads too)
What great timing...i bought barley for Mushroom and Barley Soup (which was delicious). I didn't know what else I could use barley for. Now i know. Looking forward to comparing it to rice pudding. 😊
Just want to say ..am so glad I found you on RUclips. Love your laid back chilled approach. Yr like a friend teaching me! Yr personality is so chilled and unpretentious and yr voice so calming! Going to try the pearl barley pudding tomorrow God willing ! Can't wait to try yr other recipes . So nicely explained and simple. God bless you, yr wife and family. Thank you for being you! Thank you for sharing yr recipes,yr a blessing!!
Wow Rik, your channel has really taken off. Congratulations, well deserved! Barley pudding, who knew? Will definitely be making this one. We grow this stuff right here in the Canadian prairies.
Hi, my dad loved a barley pudding and I have had it since I was a little girl. Still love it and I'm going on 80 now. People really need to give it a go
WOW! Congratulations on 101k subs!! I'm getting a 1lb bag of barley for the dish you prepared a few days ago and now I know how I will use the remainder of the bag! Good day from Phoenix!
Hope you enjoy. this is a fantastic pudding. If you have noticed all my recipes run in line. If someone buys ingredients they will be able to use them up and not shove them in a cupboard. Thank you. Best, Rik
I dont understand why barley isnt on sale in the shops, well here in Scotland anyway. I love the smell of barley. Great to see you reviving this amazing grain.
First of all 🎉 Congratulations, young man. I told you so. It's well deserved. All that hard work has paid off. NOW, to the barley pudding. I only add barley to my homemade soup. This looks tremendous, Rik. I'll be cooking this for after dinner dessert today. Thank you, and well done.
Naw naw. You've done this all by yourself, mister. The people who watch your channel see how good you are. I'm proud as punch for you. Best wishes, always.@BackyardChef
@@lizhannah8412You're too modest Liz - Rik could not have done it without the support and encouragement that you and the early supporters gave. I only found Rik the day this HYSapienta oven arrived and have been binge watching ever since . A question for Rik, please - what happened to the Dual Oven? Not as good as the single oven?
Hello, Rik, This is the first time I’ve seen one of your videos. I love barley, but I don’t love sweet food very much. Here’s a choice of what I might add before I air-fried it: roasted sweet potatoes, parsnips, parsley root, celery root, rutabaga, whole shallots, garlic, carrots, mushrooms, and chestnuts; caramelized yellow onions; mixed with grated Parmesan, fresh-chopped parsley and whatever other herbs taste good, e.g., oregano, rosemary, mint. I’d sprinkle panko toasted in butter mixed with more grated Parmesan over the top. When done, the crust should crack open like a crème brûlée! If I had enough money, I would shave some white truffle over each serving. I’d replace at least some of the milk with the juices from the roasted mushrooms. For a side salad, I’d toss carrot greens, chicory, confit tomatoes and red bell pepper, with a dressing of lemon zest and juice, tarragon, yogurt, and tahini. Nu?
Hi Rik. This sounds delicious and so much more nutritious and healthy. I always cook my pudding on top of the stove. I also use evaporated milk. Looking forward to making the change to barley. Thx for the idea.
In all my years, through the War etc, I have never ever come across barley pudding. I have used pearl barley in stews, lamb mostly, but that is about it. So you have really taught me something I did not know. Will give is a go!!❤️
It reminds me of Tapioca pudding. Is that what it is? Or maybe you can show how to make tapioca pudding also. I've only had barley in soup, so not familiar with dessert made from it. It looks warm, sweet, and delicious. Great for cold days. Thanks Chef Rik for this inspiring demonstration. 😊❤
Memories of school dinner puddings in the 70s and that lovely skin topping! 😋 Barley would have made a nice change. Experience tells me that rice pudding (and, probably, this lovely barley pudding) is nicer when it has been chilled in the fridge. Another great recipe Rik!
I want to congratulate you on being the best one I could find on youtube to make an Irish coffee, although there is a keto version I found. I saw it done about 50 years ago here in Ireland, and I have been trying to find the same method since. I love your honest channel, and I will definitely try your recipes. I just want to know if the 22 litre airfryer you reviewed is still good to go. I see them critizing it over on the Facebook comments
Yes, I will be cooking with it very soon. Its a great bit of kit. However there is an issue with the rotisserie. Nothing else. The unit is sound and works great. Can't be more honest than that. Thank you. Best, Rik
@BackyardChef I'll probably get it. If not, I'll get the updated one in six months' time. Thanks. I love your channel. I'm trying to cook. I'll definitely be following on youtube
Looks great! This fits the description of a recipe that my Grandfather enjoyed in Nova Scotia/New Brunswick that he called “Skilly Gaelic” we haven’t ever located the recipe but your recipe seems very similar!
Wow I'm loving this recipe Rik, I'm going to try it at the weekend....looks delicious.... I'm excited for this. I just love the community feel of your channel.... thankyou 😊
Always requested raisin rice pudding for my birthday. Mom always added a little lemon zest. And did it low and slow on the stove top. Going to try it with barley.
Wow! I just bought barley to make my grandmother beef and barley soup so this is wonderful timing. I definitely won't use it all at once and would love to try this recipe with what I have left!! 😁👍
This sounds really good. I can't wait to try it! I have a question. I'm 65 and hail from the Intermountain west of the US. My family has always made rice pudding with a custard top (far superior). I have never experienced anyone else make it this way. Does any region in the UK make it with the custard top?
Barley pudding .Never heard of this. I shall be trying this as soon as possible .my mouth is watering 💞.Top cook .so good at explaining .No Nonsence brilliant cook .
Thank you, John. I always try to link recipes, helping folks use up what they buy. There is nothing worse than buying ingredients and sticking them in the cupboard for a month. Best, Rik
Looks like another winner Rik. We're big rice pud fans here so this is a 'must try'. We usually add some evap to rice pudding and it gives a thicker, darker skin - my favourite part! Congrats on the >100k subscribers.
Hearty congratulations 🎉🥂 Chef Rik on surpassing the 100K subscriber count, you’ll soon be the proud owner of a nice shiny play button ▶️ plaque!✨Well done & well deserved.👨🍳👌 Another new recipe for me, have only ever used barley in broths & the occasional casserole, had never heard of a sweet barley pudding before, & my Grandfather used to grow the crop on his farm in Ireland many years ago! Will definitely be giving this a try, perhaps with some extra cream … just because!😋😁 Take care & as always thank you 🙏 for sharing. 👨🍳👌💖
The only pearl barley I can find in shops near me is the quick-cooking type, but I'm going to try this anyway! The cream we have in the USA isn't as good as across the pond so I'll just have to use a little more butter. Tragic. xD
Well then, my wish is your command. Yesterday I asked if barley could be used in sweet recipes, and today you made barley pudding! Congratulations on 100k subs Rik! You deserve that and MORE ❤❤❤❤
True but I think you'd have to cook it differently. The classic risotto method is to add the stock little by little and I wonder if that would work with barley.
I've had a lot of orzo dishes in Italy and I agree with you. The problem with using barley is that I would take even longer to make BUT the taste would certainly be a bit fuller. That's a great idea and I think I'll try it out with some chestnuts, onions, truffles, and Parmigiano Reggiano.
LOL! I was just watching Mrs. Crocombe make frumenty on the English Heritage channel, and thinking that it would be just as nice with barley! This will be quite similar to what I was imagining.
As a brewer I'm a huge fan of barley ~ not just in beer but as a food! I'm definitely going to try this one although I normally don't make desserts. Thanks Rik, and congratulations on 101K subscribers!
Hi Rick Is the barley you are using the same as pearl barley that goes in soups and stews ?..only yours looks to be bleached white than the pearl barley we get here in Ireland ..many thanks for posting this recipe
I use barley over rice all the time. It doesn't turn mushy if you leave it on the stove a little longer , is way healthier than white rice and much tastier than brown rice. I never made a barley pudding but I sure will
Hi, Rick. Look up the newest video by Pasta Grammar because they just made three variations of a traditional Neapolitan easter pie that somewhat reminds of rice/barley/wheat pudding in a pie crust and with a slightly different flavoring.
That's called pastiera - you need pre cooked wheat berries, which you could do yourself if you have all day, but Italian markets carry jars of it ready to go.
I Can not recall ever eating rice at home. Nor pasta for that matter. These foods were not associated with the British upbringing and Canadian ranching world of my youth. Meat and Potatoes and other long storage root vegetables. Barley was used for thick soups but never for deserts. Those were very limited and usually required a visiting grandmother or great aunt to make. Still I like the flavour of barley so I will give this pudding a few attempts. Gosh but barley is economical in my rural region grocery stores.
Will try it tomorrow, am one of the people who never get rice pudding right but I cook with barley and that normally works out , thanks for the idea, oh so far I never did not manage to recreate the dishes you show
We make it quite often in our family.we had woodstove and let that be all nite in there. Really yummy❤(though we dont put raisins in there, but i will try next tine, 👍💕. Thx fir the recioe and congrats 100k🌹👋🇫🇮
awesome... our family banned me mam from adding barley to the home made soup... thats was the 80's lol.... this looks bloody gorgeous mate.... anyone near Tyneside thats gonna make me some? lol... ill bring the wine
I made it yesterday. Very rich but also chewy despite how long the barley cooked. I think it would make a good breakfast! My only slight issue was that it needed a bit more sugar but I'll put some with cinnamon on the leftovers.
Hmm interesting.. as a child I loved the nubbly texture of barley in soup but haven't bothered using it as it takes too long. Can you do this in a slow cooker?
Only just a few days ago, I said you'd hit 100k in a few weeks, how wrong I was. Well done Rik, your Silver plaque must be in the post already!
Cheers, Steve. Thank you. Best, Rik
Usually, it takes a few weeks before they contact the channel, just to make sure they stay above it. But well done, it's not easy!
I absolutely love the texture of barley, but I seem to only ever use it in soups. This I must try! Thank you!
This is a fantastic pudding! Can be changed around too, honey, jam. the same as a rice pudding. Thank you. Best, Rik
Not quite 2 months since you posted a 50k video, and already up to the 100k. Congratulations. Thoroughly deserved.
Thank you. Best, Rik
I do t know anyone else who makes this but me. No one has heard of it. I’m so glad you’ve brought it to your followers attention. It’s far too good to be lost. My granny used to bake hers from scratch in the over when she was roasting a Sunday joint. Sunday lunch followed by barley pudding, you can’t beat it! Thanks Rik xx
Thank you, Lyndsey. Best, Rik
In 1945, post WW2, food rationing continued. There were still shortages, especially of imported goods and in some ways, because the country was more or less broke after the war effort conditions were worse than they were at the height of the conflict. Milk was rationed but because my father was working as an administrator on a milk testing scheme, we had unlimited access to milk. Consequently, we seemed to live on barley pudding!
The result was that once rice, semolina and seed tapioca became available, we never had barley pudding again. This video has inspired me to give it a try.
I have always used pot or pearl barley for lamb stews or scotch broth and especially as the basis for stuffing breast of lamb.
A favourite pudding in my family, dating back to the 19th century, is fruit tapioca. This consists of first a colorful basis of fruit compote, usually plum or apricot, topped with creamed seed tapioca, enriched with a knob of butter and
egg yolk, beaten in, followed by the white of egg whisked to stiff peaks and folded in, making a sort of robust souffle. It is always served in a glass dish and usually eaten at room temperature or cold. It is a far cry from the dreaded watery tapioca pudding, or frog spawn, served up in the school dinners of my era!
Thank you Rik for reminding us crumblies of the recipes of such different times.
OHMYGOSH! Another barley recipe! Thank you for sharing with us, and opening my eyes to barley possibilities!
Best wishes from Michigan, USA. 💜
Hope you enjoy. If folks buy ingredients to use in my recipes I try and make sure they can use them, and not shove them in a cupboard. Thank you. Best, Rik
My Maw made this in the late 40s. She used brwn sugar because we didn't have vanilla, "top of the milk bottle" cream and we ate it warm in the morning before gowimg to school. My! What a memory.🤗🇨🇦 Maw whisking the gooey cooked barley together and scraped every last bit out of the bottom of the bowl .
Thank you. Best, Rik
I have a hard tome finding Barley, one grocery store only had the pearl barley so I picked it up. There was a time it was at every grocery store, there was even quick barley. Even the huge markets don't have it. Looks absolutely yummy!
Thank you. Best, Rik
👍🏻 Thanks, I've got to try this!
I do love barley .. especially a cold barley salad with raisins, sultanas, sunflower seeds, soaked lentils, spring onions, garlic, parsley, honey, soy sauce, lemon juice and zest, and light oil (eg: sunflower) .. Chewy and addictive!
Thank you. Best, Rik
Oh, that sounds lovely! I'm definitely going to try that when the weather gets a bit warmer again. :)
👌🏻 For the salad above, boil 1 cup of pearled barley in 5 cups of water with 1 tsp salt for 0h30, stand for 0h15, then drain and rinse.
ℹ️ And at the same time, pour boiling water over ½ cup lentils and soak for 0h45, then drain and rinse in cold water .. the same time it takes to prepare the barley. The lentils become almost sprout like, crisp and peppery (good for other salads too)
What great timing...i bought barley for Mushroom and Barley Soup (which was delicious). I didn't know what else I could use barley for. Now i know. Looking forward to comparing it to rice pudding. 😊
Thank you. Best, Rik
Just want to say ..am so glad I found you on RUclips. Love your laid back chilled approach. Yr like a friend teaching me! Yr personality is so chilled and unpretentious and yr voice so calming! Going to try the pearl barley pudding tomorrow God willing ! Can't wait to try yr other recipes . So nicely explained and simple. God bless you, yr wife and family. Thank you for being you! Thank you for sharing yr recipes,yr a blessing!!
Thank you so much! Best, Rik
Congratulations Rik!
You are the best not just for your wonderful recipes but also for the way you interact with your audience!
Cristina
Thank you, Christina. Best, Rik
Wow Rik, your channel has really taken off. Congratulations, well deserved! Barley pudding, who knew? Will definitely be making this one. We grow this stuff right here in the Canadian prairies.
Thank you. That sound's so romantic to me - Canadian Prairies. Amazing. Why? It does though! Best, Rik
I love how you can't wait to taste it,, it is the child in us all. Cheers Rik.
Debra
You are so right! Thank you. Best, Rik
I always like to eat some desert out of the oven.
Hi, my dad loved a barley pudding and I have had it since I was a little girl. Still love it and I'm going on 80 now. People really need to give it a go
@@jeanireland6338 Agreed! Thank you. Best, Rik
Being a lover of milk and suet puddings and a lover of pearl barley will have to try this. Reheats would be great for breakfast too.
Agreed! Thank you. Best, Rik
Milk and suet puddings are also my favourite.
Never heard of this. I make rice puddings most weeks. Must try. UK
Hope you enjoy. Thank you. Best, Rik
WOW! Congratulations on 101k subs!! I'm getting a 1lb bag of barley for the dish you prepared a few days ago and now I know how I will use the remainder of the bag! Good day from Phoenix!
Hope you enjoy. this is a fantastic pudding. If you have noticed all my recipes run in line. If someone buys ingredients they will be able to use them up and not shove them in a cupboard. Thank you. Best, Rik
I am imagining that this has a creamier mouth feel than rice. I will be substituting barley for my next pud.
It definitely does! Thank you. Best, Rik@@devrarayvals5871
After seeing this video, I checked out other channels’ recipes for this barley pudding. Yours is the easiest recipe to follows. Thank you!
Thank you so much 🙂I have no idea about anyone else. Thank you. Best, Rik
Something [very] different, that and the now largely forgotten traditional dishes is why I hit the subscribe button.
Thank you. Best, Rik
I dont understand why barley isnt on sale in the shops, well here in Scotland anyway. I love the smell of barley. Great to see you reviving this amazing grain.
Thank you. Best, Rik
Tesco sell it 😊
@@denisemawby362 thanks
Barley much sweeter and absorbs. Very nice old recipe. Enjoy your weekend
Thank you! You too! Thank you. Best, Rik
First of all 🎉 Congratulations, young man. I told you so. It's well deserved. All that hard work has paid off.
NOW, to the barley pudding. I only add barley to my homemade soup. This looks tremendous, Rik. I'll be cooking this for after dinner dessert today. Thank you, and well done.
Thank you, Liz means a lot from you. It's only been possible with you being on here! Best, Rik
Naw naw. You've done this all by yourself, mister. The people who watch your channel see how good you are. I'm proud as punch for you. Best wishes, always.@BackyardChef
@@lizhannah8412 Thank you. Best, Rik
@@lizhannah8412You're too modest Liz - Rik could not have done it without the support and encouragement that you and the early supporters gave. I only found Rik the day this HYSapienta oven arrived and have been binge watching ever since . A question for Rik, please - what happened to the Dual Oven? Not as good as the single oven?
Good afternoon, I use barley in all soups and stews. I'll be making this, looks delicious 😋 thankyou
Good afternoon. Thank you. Best, Rik
That looks so comforting and delicious! Congratulations on your 100000 subscribers, you're my favorite chef on RUclips!
Thank you. Best, Rik
Hello, Rik,
This is the first time I’ve seen one of your videos. I love barley, but I don’t love sweet food very much. Here’s a choice of what I might add before I air-fried it: roasted sweet potatoes, parsnips, parsley root, celery root, rutabaga, whole shallots, garlic, carrots, mushrooms, and chestnuts; caramelized yellow onions; mixed with grated Parmesan, fresh-chopped parsley and whatever other herbs taste good, e.g., oregano, rosemary, mint. I’d sprinkle panko toasted in butter mixed with more grated Parmesan over the top. When done, the crust should crack open like a crème brûlée!
If I had enough money, I would shave some white truffle over each serving. I’d replace at least some of the milk with the juices from the roasted mushrooms. For a side salad, I’d toss carrot greens, chicory, confit tomatoes and red bell pepper, with a dressing of lemon zest and juice, tarragon, yogurt, and tahini.
Nu?
Sounds good! Thank you. Best, Rik
Hi Rik. This sounds delicious and so much more nutritious and healthy. I always cook my pudding on top of the stove. I also use evaporated milk. Looking forward to making the change to barley. Thx for the idea.
Thank you. Best, Rik
The Barley resurgence continues!!
It does!
Rik's barley, I mean barely, getting started. LOL Oddly enough, the wife just bought some barley last week. Now I get to make this fantastic pudding.
In all my years, through the War etc, I have never ever come across barley pudding. I have used pearl barley in stews, lamb mostly, but that is about it. So you have really taught me something I did not know. Will give is a go!!❤️
Thank you. Best, Rik
It reminds me of Tapioca pudding. Is that what it is? Or maybe you can show how to make tapioca pudding also. I've only had barley in soup, so not familiar with dessert made from it. It looks warm, sweet, and delicious. Great for cold days. Thanks Chef Rik for this inspiring demonstration. 😊❤
Thank you. Best, Rik
Memories of school dinner puddings in the 70s and that lovely skin topping! 😋 Barley would have made a nice change.
Experience tells me that rice pudding (and, probably, this lovely barley pudding) is nicer when it has been chilled in the fridge.
Another great recipe Rik!
Thank you. Best, Rik
Thank you for showing barley recipes!
Thank you. Best, Rik
I want to congratulate you on being the best one I could find on youtube to make an Irish coffee, although there is a keto version I found. I saw it done about 50 years ago here in Ireland, and I have been trying to find the same method since. I love your honest channel, and I will definitely try your recipes. I just want to know if the 22 litre airfryer you reviewed is still good to go. I see them critizing it over on the Facebook comments
Yes, I will be cooking with it very soon. Its a great bit of kit. However there is an issue with the rotisserie. Nothing else. The unit is sound and works great. Can't be more honest than that. Thank you. Best, Rik
@BackyardChef I'll probably get it. If not, I'll get the updated one in six months' time. Thanks. I love your channel. I'm trying to cook. I'll definitely be following on youtube
@@marianmurphy4625 Thank you. Best, Rik
Rik, congratulations to you on 100k, you deserve it, and it will continue to climb. I am truly enjoying these barley recipes.
Thank you. Best, Rik
I love baked rice pudding, and this looks even better and more interesting. Thank you for the idea and the recipe!
Hope you enjoy. Thank you. Best, Rik
Thank you brother great recipe definitely will be trying this. May GOD'S peace be with you and your family.
Thank you, Gary. Same to you. Best, Rik
Looks great! This fits the description of a recipe that my Grandfather enjoyed in Nova Scotia/New Brunswick that he called “Skilly Gaelic” we haven’t ever located the recipe but your recipe seems very similar!
Thank you. Best, Rik
Wow I'm loving this recipe Rik, I'm going to try it at the weekend....looks delicious.... I'm excited for this.
I just love the community feel of your channel.... thankyou 😊
Thank you. Best, Rik
Always requested raisin rice pudding for my birthday. Mom always added a little lemon zest. And did it low and slow on the stove top. Going to try it with barley.
Thank you. Best, Rik
Congrats to you Rik!!!!!! You have reached a milestone with many more to come 💙💙💙
Been a haul - and its all down to folks like you. Thank you. Best, Rik
Thank you sooo much, love barley but never thought I could make a pudding with it!
Thank you. Best, Rik
New to me and just beautiful, would love to try it. Thank you!
Thank you. Best, Rik
Wow! I just bought barley to make my grandmother beef and barley soup so this is wonderful timing. I definitely won't use it all at once and would love to try this recipe with what I have left!! 😁👍
Hope you enjoy. Thank you. Best, Rik
Thank you as always, Rik! I hope that you and your loved ones have a wonderful Easter weekend 😊🐰
@@j.e.m.7182 Thank you. Best, Rik
This sounds really good. I can't wait to try it! I have a question. I'm 65 and hail from the Intermountain west of the US. My family has always made rice pudding with a custard top (far superior). I have never experienced anyone else make it this way. Does any region in the UK make it with the custard top?
There will be somewhere, not usual to have a custard top! Thank you. Best, Rik
Barley pudding .Never heard of this. I shall be trying this as soon as possible .my mouth is watering 💞.Top cook .so good at explaining .No Nonsence brilliant cook .
Hope you enjoy. Thank you. Best, Rik
Rik, I had to try this one and it elevated rice pudding to another level! Yummy. Thank you .
Wonderful! Thank you. Best, Rik
Rik it's just as well I brought a large bag of barley after yesterdays gem. This is now on my list too!
Thank you, John. I always try to link recipes, helping folks use up what they buy. There is nothing worse than buying ingredients and sticking them in the cupboard for a month. Best, Rik
I am in my 60,s and when younger our Dad used to cook chocolate barely pudding not raisins though but it was such a tasty filling winter pudding 😊
Sounds lovely! Thank you. Best, Rik
Looks like another winner Rik. We're big rice pud fans here so this is a 'must try'. We usually add some evap to rice pudding and it gives a thicker, darker skin - my favourite part! Congrats on the >100k subscribers.
Great addition, Terry. As you know I'm a huge fan of evaporated milk in many of my recipes. Thank you. Best, Rik
That looked sensational Rik.... A much forgotten ingredient
Thank you. Best, Rik
Hearty congratulations 🎉🥂 Chef Rik on surpassing the 100K subscriber count, you’ll soon be the proud owner of a nice shiny play button ▶️ plaque!✨Well done & well deserved.👨🍳👌 Another new recipe for me, have only ever used barley in broths & the occasional casserole, had never heard of a sweet barley pudding before, & my Grandfather used to grow the crop on his farm in Ireland many years ago! Will definitely be giving this a try, perhaps with some extra cream … just because!😋😁
Take care & as always thank you 🙏 for sharing. 👨🍳👌💖
Thank you, David. Best, Rik
This looks so good! A store where I live sells instant barley, would I use this same recipe?
That will work. Thank you. Best, Rik
That looks 👀so yummy 👏 💖 🙆 I bet the taste and warmth was delicious and so healthy too🌻
Thank you. Best, Rik
I told you weeks ago you would.. so pleased for you... 😊
Thank you. Best, Rik
The only pearl barley I can find in shops near me is the quick-cooking type, but I'm going to try this anyway! The cream we have in the USA isn't as good as across the pond so I'll just have to use a little more butter. Tragic. xD
Good luck! Thank you. Best, Rik
I agree - can't find all natural cream. They always mix it with guar gum or whatever.
Congratulations for reaching 100k!!
I am so enjoying your videos
Thanks Rik!
Thank you. Best, Rik
I'm gonna make this! Thanks Rik & Congrats on the 100+ :)
Thank you. Best, Rik
Well then, my wish is your command. Yesterday I asked if barley could be used in sweet recipes, and today you made barley pudding! Congratulations on 100k subs Rik! You deserve that and MORE ❤❤❤❤
Thank you. It's only been possible with the help from you. You are amazing! Best, Rik
Really tasted delicious ,not leaving me drained as rice pudding does- due to starch.
We loved it- thanks again Rik.
Thank you. Best, Rik
I was going to make rice pudding today but I'm going to try this instead! Never thought to make pudding with barley but it looks great. Thanks!
Thank you. Best, Rik
I have just made this barley pudding tonight. Loved it😋
Its definitely worth a go isn't it. Different from rice pudding however delicious! Thank you. Best, Rik
Splendid ! I think that barley would be a great ingredient in risotto instead of Arborio rice.....mushroom or leek would be sensational !!😊
True but I think you'd have to cook it differently. The classic risotto method is to add the stock little by little and I wonder if that would work with barley.
I've had a lot of orzo dishes in Italy and I agree with you. The problem with using barley is that I would take even longer to make BUT the taste would certainly be a bit fuller. That's a great idea and I think I'll try it out with some chestnuts, onions, truffles, and Parmigiano Reggiano.
Absolutely! I think you'd need to boil the barley in broth and then let it cook down. @@elisaastorino2881
It is indeed! Thank you. Best, Rik
LOL! I was just watching Mrs. Crocombe make frumenty on the English Heritage channel, and thinking that it would be just as nice with barley! This will be quite similar to what I was imagining.
Oh wow! Thank you. Best, Rik
You have found your calling here on RUclips ! Congratulations Rik 🎉
Thank you. Best, Rik
As a brewer I'm a huge fan of barley ~ not just in beer but as a food! I'm definitely going to try this one although I normally don't make desserts. Thanks Rik, and congratulations on 101K subscribers!
Cheers, Jim. Thank you. Best, Rik
I love baked rice pudding, and I love barley. Never thought to put those ideas together. I can’t wait to make this, thank you!
Thank you. Best, Rik
That looks delicious. Congratulations on 100k subscribers. It's well deserved. You need your own tv show.
Ha ha ha - not sure about the TV. Thank you. Best, Rik
Looks lovely Rik and congratulations on your 100k subs no one deserves it more 👏🏻🥳Amanda xx
Thank you, Amanda. Couldn't have done it without you on here. Best, Rik
By ek Rik, you always seem to get my taste buds going. That looks fantastic 👏🏻👏🏻👏🏻👏🏻👏🏻👏🏻
Thank you. Best, Rik
Hi Rick Is the barley you are using the same as pearl barley that goes in soups and stews ?..only yours looks to be bleached white than the pearl barley we get here in Ireland ..many thanks for posting this recipe
Yes it is. Thank you. Best, Rik
I use barley over rice all the time. It doesn't turn mushy if you leave it on the stove a little longer , is way healthier than white rice and much tastier than brown rice. I never made a barley pudding but I sure will
Thank you. Best, Rik
Good morning please will you show us, how to make lardie cakes x thank you ❤
When would you like - for you now! ruclips.net/video/IFCqofCESJQ/видео.html Thank you. Best, Rik
Well done on reaching 100k Rik. 😃😉
Mmm barley pud. Have to give this one a try. 👍
Thank's mate. You will be surprised how good this is. If you like rice pudding. Best, Rik
Looks delicious! I do wish they’d go back to feeding barley to pigs also, as I’ve read it’s a more natural diet for them than corn.
Thank you. Best, Rik
Hi, Rick. Look up the newest video by Pasta Grammar because they just made three variations of a traditional Neapolitan easter pie that somewhat reminds of rice/barley/wheat pudding in a pie crust and with a slightly different flavoring.
Cool, thanks! Thank you. Best, Rik
That's called pastiera - you need pre cooked wheat berries, which you could do yourself if you have all day, but Italian markets carry jars of it ready to go.
@@elisaastorino2881 Pasta Grammar actually propose a couple variations, two traditional and one not.
Yahoo..look at THAT .....101k subscribers.Good lad. So pleased for you....I can start my Keto diet now. ;)
Thank you. I couldn't have done it without you! Best, Rik
Very similar to the medieval dish of frumenty Rick like my grandmother used to make at Easter which I will be cooking this weekend.
Sounds great! Thank you. Best, Rik
This looks great Rik. In the video I think you added 2 cups of milk, but the ingredients list calls for 4 cups. Which one should it be? Thanks
Oh! Give it 2 and a bit! Thank you. Best, Rik
🙌🏻🙌🏻🙌🏻well done fella... You did it.. Brilliant. 👏🏻🙏🏻👍
Thank you so much 😀Been a haul. Thank you. Best, Rik
I Can not recall ever eating rice at home. Nor pasta for that matter. These foods were not associated with the British upbringing and Canadian ranching world of my youth. Meat and Potatoes and other long storage root vegetables. Barley was used for thick soups but never for deserts. Those were very limited and usually required a visiting grandmother or great aunt to make. Still I like the flavour of barley so I will give this pudding a few attempts. Gosh but barley is economical in my rural region grocery stores.
Thank you. Best, Rik
Will try it tomorrow, am one of the people who never get rice pudding right but I cook with barley and that normally works out , thanks for the idea, oh so far I never did not manage to recreate the dishes you show
You got this. no probs! Thank you. Best, Rik
I love this! Can't wait to try!
Thank you. Best, Rik
Congratulations on the 100k, well deserved 👏👏👏
Thank you so much 😀Best, Rik
Mom always did rice but I'm going to do barely it looks wonderful nice for Easter 😊
Hope you enjoy. Thank you. Best, Rik
I love barley! Thanks!
Thank you. Best, Rik
Could you substitute currants for the raisins you think?
@@impunitythebagpuss Yes indeed! Thank you. Best, Rik
Congratulations🎉 on the 100k! All the best from Austrias mountains!
Thank you. Best, Rik
This looks great another must try 😋
Thank you. Best, Rik
Koreans and Japanese drink Barley Tea. It's called 'bori cha' in Korean. It's considered very healthful and soothing.
Thank you. Best, Rik
I love barley, and I love rice pudding. Why didn’t I think of this?!?! Thank you! I’ll be making some today. 😊
Thank you. Best, Rik
Looks delicious. Never heard of this before. 🤓
Thank you. Best, Rik
Could you cook the barley in milk Rik, instead of water?
Yes indeed! You would have to be careful not to burn the milk. Thank you. Best, Rik
Thanks Rik 😊
We make it quite often in our family.we had woodstove and let that be all nite in there. Really yummy❤(though we dont put raisins in there, but i will try next tine, 👍💕. Thx fir the recioe and congrats 100k🌹👋🇫🇮
Thank you. Best, Rik
awesome... our family banned me mam from adding barley to the home made soup...
thats was the 80's lol....
this looks bloody gorgeous mate....
anyone near Tyneside thats gonna make me some? lol... ill bring the wine
Thank you. Best, Rik
My mother made.barley pudding at least once a week.
Lovely! Thank you. Best, Rik
If anyone deserves 100k it is you ....well done
Thank you. Best, Rik
I made it yesterday. Very rich but also chewy despite how long the barley cooked. I think it would make a good breakfast! My only slight issue was that it needed a bit more sugar but I'll put some with cinnamon on the leftovers.
Thank you. Best, Rik
Be a lot better if half milk and half evaporated milk I I use a small tin a knob or two butter on top and brown sugar dusting
Go for it! Thank you. Best, Rik
Hmm interesting.. as a child I loved the nubbly texture of barley in soup but haven't bothered using it as it takes too long. Can you do this in a slow cooker?
Yes you can indeed! Thank you. Best, Rik
Ooh! I think I’m going to try this with the steel cut oats that I accidentally bought way too many of. 😂 I think it should work similarly.
Thank you. Best, Rik
I’m in the US. Is the temperature that you’re using, 140 , Celsius or Fahrenheit?
You cook at 320f - 160c in an oven - in an air fryer 140 - 280 it says in the description. Thank you. Best, Rik
Looks delicious Rik
Thank you. Best, Rik
100k 🎉🥂🎈Congratulations!
Thank you. Best, Rik