Raisin pudding
Barley gruel
- 3/4 CUP MILK
- 3/4 CUP CREAM
- 4 EGG YOLKS
- 6 TBSP SUGAR
- 1 TSP VANILLA SUGAR
- 1 APPLE, cleaned and in small cubes
- 4 TBSP RAISINS OR BOERENJONGENS
- 20O GRAM BARLEY
- 200 GRAM RAISINS
- 200 GRAM DRIED PRUNES, soaked overnight
- 2 DUTCH RUSKS, crumbled
- 6 TBSP BROWN SUGAR
- 1 CUP CREAM
Add 4 tablespoons of water to the apple, bring to the boil and cook 2 minutes. Heat the milk and the cream with the sugar and the vanilla sugar. Mix with all other ingredients. Pour the mixture in small earthenware pots and bake 25 minutes in the oven at 180 degrees Celsius.
Cook the barley in 1 liter water for 30 minutes and drain. Add the cream, the rusks, the raisins and the prunes and leave the gruel for an hour or so. Serve with brown sugar.
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