Anoushabour (Christamas Pudding) Recipe

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Servings: 8


Cost per serving $0.69 view details
  • 1 c. pearl barley
  • 1 c. sugar
  • 1 lb raisins grnd cinnamon to taste cool water grnd cinnamon for garnish minced almonds or possibly hazelnuts for garnish


  1. Wash the barley well. Place in a heavy pot and cover with 4 c. of water. Bring to a boil and turn off heat. Let barley re-hydrate. Bring to the boil again and boil gently till barley is very soft and porridge-like in consistency, about 2 hrs. Add in grnd cinnamon to taste. Stir in the sugar and cook for a further 10 min. (As the barley mix thickens, you need to stir it to prevent if from burning.) Add in the raisins and cook a further 10 min or possibly till the raisins plump.
  2. Pour into mold or possibly serving dish or possibly individual serving c.. Place in refrigerator to refrigerateand set. If using a mold, unmold to serve.
  3. May be served cool or possibly heated. Serve with rosewater, or possibly for a more elegant serving, serve with raspberry jam,
  4. Serving Ideas: Serve with rosewater or possibly raspberry jam
  5. I also make this without the spices and using cocoa pwdr instead, also great when served with the raspberry jam.
  6. Ross Bernheim


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Nutrition Facts

Amount Per Serving %DV
Serving Size 106g
Recipe makes 8 servings
Calories 354  
Calories from Fat 5 1%
Total Fat 0.55g 1%
Saturated Fat 0.09g 0%
Trans Fat 0.0g  
Cholesterol 0mg 0%
Sodium 8mg 0%
Potassium 495mg 14%
Total Carbs 89.32g 24%
Dietary Fiber 6.0g 20%
Sugars 58.74g 39%
Protein 4.22g 7%
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