This Old Fashioned Sweet Barley Pudding is a delicious old Scottish favorite that is really easy to prepare in the slow cooker or crock-pot, made with barley, milk, sugar, cinnamon, and margarine.

To make Barley Pudding in your slow cooker or crockpot, simply combine the ingredients, set your cooker to high, and let it cook for about four hours until it becomes creamy and tender.

For those who enjoy rice pudding, this barley version is a must-try. It’s not only economical but also filling, perfect for satisfying the hearty appetites of your family on a budget-friendly note.

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Can I use any type of milk for this Barley Pudding recipe?

Absolutely! You can use whatever milk you have on hand. Soy, almond, oat, or even regular cow’s milk – they all work brilliantly for creating a creamy Barley Pudding in your slow cooker.

Old Fashioned Slow Cooker Barley Pudding Ingredients

To grease the slow cooker:

• 1 tsp (5 ml) margarine

For the barley pudding:

• 3.5 oz (100g) pearl barley, rinsed
• 5 tbsp (70g) granulated sugar, adjust sweetness to taste
• 3⅓ cups (800 ml) milk, any variety (e.g., soy, oat, almond)

Optional (add at the end of cooking):

• A pinch of cinnamon powder, nutmeg, pumpkin spice, or mixed spice, to taste

How To Make Old Fashioned Slow Cooker Barley Pudding

1. Grease the Cooker: Start by greasing your slow cooker with the margarine. This prevents sticking and makes cleanup easier.
2. Heat Things Up: Turn your slow cooker to the high setting to get it warmed up.
3. Mix the Base: Toss in the pearl barley and sugar. Give these dry ingredients a quick stir to blend them together.
4. Add the Milk: Pour in the milk and mix everything well. This ensures that the barley cooks evenly and absorbs the flavors.
5. Cook the Pudding: Place the lid on the slow cooker. Let the pudding cook for about 3½ hours. The slow, gentle heat is perfect for softening the barley.
6. Check the Consistency: After 3½ hours, give the pudding a good stir. If the barley isn’t soft enough, cover it back up and cook for an additional 15-30 minutes.
7. Let It Thicken: Once cooking time is up, turn off the slow cooker. Leave the pudding to sit uncovered for 15 minutes. This step helps it thicken to the perfect creamy consistency.
8. Spice It Up: If you’re using spices, now’s the time to sprinkle them in. A pinch of your chosen spice can really enhance the flavors.
9. Serve It Up: Enjoy your barley pudding hot or chilled. It pairs wonderfully with canned fruit or a spoonful of fruit jam for a nostalgic dessert.

Can I make this Barley Pudding without sugar?

Yes, you can make this Barley Pudding without traditional sugar. Feel free to substitute it with honey, maple syrup, or even a sugar-free sweetener. It’s all about hitting that sweet spot your way!

Recipe Tips

• Spice It Up: If you’re looking to add a bit more pizzazz to your pudding, consider infusing the milk with a vanilla pod or a stick of cinnamon during the cooking process.
• Sweetness Control: To manage the sweetness without altering the texture, try adding a dollop of apple sauce or a mashed ripe banana instead of extra sugar; it adds natural sweetness and slight fruitiness.
• Stirring Strategy: Remember to stir your barley pudding a couple of times during cooking to prevent the barley from sticking to the bottom and to ensure that it is even cooking throughout.

Recipe Variations

• Dairy-Free Delight: Swap out regular milk for coconut milk or almond milk for a dairy-free version that adds a subtle nutty or tropical flavor to the classic barley pudding.
• Fruit Fusion: Before cooking, layer the bottom of the slow cooker with fresh berries or thinly sliced apples for a fruity surprise that adds a tangy contrast to the creamy pudding.
• Chocolate Twist: Add a couple of tablespoons of cocoa powder to the mixture before cooking for a chocolatey take on the traditional barley pudding that’s sure to satisfy your sweet tooth.
• Nutty Addition: Stir in some chopped walnuts or slivered almonds during the last 30 minutes of cooking for a crunchy texture that complements the soft, creamy barley beautifully.

What To Serve With Barley Pudding

Serve your Barley Pudding with a side of caramelized pears, a scattering of crushed pistachios, and a light dusting of cardamom powder. Accompany with a scoop of matcha green tea ice cream and a few edible flowers for an elegant touch.

You can also pair it with a crisp, sparkling cider or a freshly brewed chai latte.

How To Store Leftover Barley Pudding

In The Fridge:

Store leftover Barley Pudding in an airtight container in the refrigerator. Ensure it cools down to room temperature before sealing it. This will keep your pudding fresh and prevent any moisture build-up. It’s best consumed within three to 5 days.

In The Freezer:

Barley Pudding does not freeze well due to its creamy texture. Freezing might cause separation and a grainy texture upon thawing, making it less appealing and altering its creamy consistency.

How To Reheat Leftover Barley Pudding

Reheat your leftover Barley Pudding by spooning it into a saucepan over low heat. Stir gently until it’s thoroughly warmed. This method ensures the pudding stays creamy and does not stick to the pan.

Alternatively, you can microwave it on medium for a minute, stir, and repeat until heated through.

Check out More Slow Cooker Pudding Recipes:

• Slow Cooker Brown Rice Pudding Recipe
• Slow Cooker Banana Bread Pudding
• Slow Cooker Almond Milk Rice Pudding