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Pineapple Barley Pudding

4 oz. Barley
2 Pints Milk
2 oz. Castor Sugar
1 oz. Butter
1 Tin Crushed Pineapple
2 oz. Soft Brown Sugar.
Wash the barley, drain and put into a greased 2-1/2 pint ovenware pie dish.Pour in the milk; add the sugar and dabs of butter. Cover with a lid or greased paper. Bake in the centre of a slow oven,325oF for 2 hours. Remove from the oven and mix in 2 tblspns. Of the crushed pineapple. Sprinkle the top of the pudding with the brown sugar.Put under a hot grill until the top is crisp.Serve hot with remaining crushed pineapple.