Barley Pudding

Pudding, Grain, 17th century, English
Based on Barley Pudding Show original recipe
Alternate reconstructions:
Reconstructed by Wantelet FitzNigel
Serves 8

Ingredients

2 oz Barley (washed, about 4 1/2 Tbl)
1/2 cup Milk
1 1/4 cup Cream
8 Tbl Breadcrumbs
4 Eggs (less 2 whites)
Nutmeg
Cloves
Cinnamon
Mace
Ginger
Salt
Sugar
1 beef bone's worth Marrow
1 recipe Puff Pasty or Sweet Pie Dough
1/4 lb Green Citron (thinly sliced)

Steps

  • Preheat the oven to 450°.
  • Boil the barley in the milk until tender. Drain the barley. Combine 6 Tb of the cooked barley with the cream, breadcrumbs and eggs. Spice, sugar and salt the mix­ture to taste; it should be well-seasoned.
  • Place a layer of pastry in a deep dish pie plate. Lay the pieces of citron on the pastry, covering it.
  • Beat the barley mixture for seven minutes and pour into the dish, Cover with a layer of puff pastry and seal the edges.
  • Bake for 45 minutes and 450°.
  • Scrape sugar over the pie and serve.
  • NB: if using puff pastry, serve the pie immediately after it comes from the oven, as the puffed pastry collapses as it cools.

Notes

Add spices to taste.
The ingredients are fairly straightforward. The green citron is probably the candied rind of the fruit, available in gourmet stores; it is not a lime. Puff paste adds a lot to the dish, but if the spirit is weak or the hands unwilling, a good sweet pie dough may be substituted. These may be made from any modern recipe.
Has been used for feast with sweet pastry. Excellent flavor. The citron adds a nice quality to the texture and flavor. The beating is hard work if done by hand.

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