pudding with barley cream and yogourt

Accueil > pudding with barley cream and yogourt

Preparation: 15 minutes

Cooking: 35 minutes

Yield: 1 pudding

Ingredients

1 ½ cup (375 ml) of
1 ½ cup (375 ml) of Organic Golden Cane Sugar
2 eggs
1/4 cup (60 ml) melted butter
1 teaspoon (5 ml) vanilla
2 cups (500 ml) Greek plain yogourt
1 teaspoon (5 ml) of lemon juice
1/2 teaspoon (2.5 ml) of baking soda

SYRUP

1 ½ cup (375 ml) Organic Golden Cane Sugar
1 1/4 cup (310 ml) of water
1/2 juice of lemon + zest

Preparation

Place the rack in the center of the oven. Preheat the oven to 375 ° F (190 ° C).
In a bowl, mix the yogurt, lemon juice and baking soda. Let stand a few minutes.
In another bowl, beat the barley cream, sugar, butter and vanilla.
Add the dry ingredients to the yogurt mixture.
Spread the mixture in a greased pan.
Bake 30 to 35 minutes or until a toothpick inserted in the center comes out clean and the cake is golden brown.

SYRUP

While baking the cake, prepare the syrup by combining the ingredients and simmering for 10 minutes.
Pour the net syrup over the baked cake and cover with foil to let steam close to the cake for 1 hour.
Serve to taste with sliced fruit.

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