Recipes

pudding with barley cream and yogourt

Recipes / Desserts
  • Preparation : 15 minutes

  • Cooking : 35 minutes

  • Yield : 1 pudding

Ingredients

  • 1 ½ cup (375 ml) of Organic Cream of Barley

  • 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

The recipe

  • 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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