This is a rustic, cottage sort of a pudding, but the whiskey whipped cream elevates it up and beyond ordinary tastiness. The spent grains from the apple beer give the pudding some husky body, but the regular barley helps keep the texture from being too rough. The cloud of boozy whipped cream adds yet another layer of softness, and the flavor combination is wonderful. The hint of cider left on the spent grain melds with the apple and cinnamon, while the whiskey finishes the dish. Definitely a keeper!
SG Apple Barley Pudding Recipe
Cooking: 30 minutes Chilling: 30 minutes
makes 4 small servings, or two large, as pictured
- 1 cup spent grain from Apple Beer
- 1 cup uncooked pearled barley
- 1 apple, peeled, cored, and diced
- 1 1/2 cups water
- 1 tsp. ground cinnamon
- 1 Tbs brown sugar
- 1/2 tsp. lemon juice
- 1 cup heavy cream
- 1 Tbs. sugar
- 2 tsp. Scotch whiskey (optional)
Add the spent grains, barley, and water together in a pot and bring to a simmer. Add the diced apples and continue to cook at least 30 minutes, until the pearled barley is soft. Once the barley is softened, add the lemon juice and put the entire mixture into a blender and puree until smooth (be careful – it’s hot!). Refrigerate until cool.
While the pudding is chilling, make the whipped cream: Beat the cream with a hand mixer until it thickens and starts to form peaks (you’ll think it’s not working- hang in there!). Add the sugar and the whiskey, and beat until thoroughly combined. Refrigerate until ready to use. To serve, equally spoon the chilled pudding into four glasses and top with whipped cream. For two large servings, layer the pudding and whipped cream, and garnish as you like. Enjoy!