Really the name of this post should be Apple Cinnamon and Barley Flummery. Yup, I said FLUMMERY.
If you’re reading this from England or Ireland (don’t you love the internet?!) then you already know what flummery is. But if you’re from America, then you’re like, HUH?!
According to Wikipedia “Flummery is a starch based sweet soft dessert pudding”. Although the word flummery is pretty fun to say I decided calling it pudding, because in my mind that’s what it is.
Guys St, Patrick’s Day is coming up! If you have been following along with me for at least a year you know that I am obsessed with St. Patrick’s Day because I studied abroad in Ireland when I was in College. If you want to know more about my time there, or are interested in more Irish goodies check out these posts: Irish Brown Soda Bread, Leek, Potato, and Blue Cheese Soup (GF), and of course the beloved Irish Coffee!
When it comes to thinking of recipes for St. Patrick’s Day I am not one for cupcakes dyed green with rainbows on top or cookies with shamrock sprinkles. 1) I don’t care for the chemicals of the food dye. 2) After you have lived in Ireland you find the leprechauns, rainbows, and clovers to be a little cheesy.
BTW I went to a St. Patrick’s Day parade in Dublin. It’s insane. Picture it: people dressed up in crazy outfits that you have no idea what they are supposed to be, on stilts or dancing, or riding on a float. My favorite was a giant elephant in a wheel chair! WHAT? So random and crazy! LOVE IT!
Anyway, if you’re like me and you want to celebrate St Patrick’s Day in a more authentic manner with a delicious recipe that’s a nod to true, REAL life Ireland, then this recipe is for you.
Apple Cinnamon and Barley Flummery Pudding is an unusual treat. It’s thick, smooth and creamy, apple-y, perfectly sweetened with honey, and has just the right amount of cinnamon. Oh, and it’s got a swirl of coconut milk for richness along with a little whiskey for a kick. It’s St. Patrick’s Day, after all! Think smooth applesauce, only rich and creamy!
As far as I remember, and I have a good food memory, I didn’t experience any type of flummery while I was in Ireland. But when recipe planning for St. Patrick’s Day I turned to my trusty Irish cookbook. It is my life goal to try every recipe in that cookbook, because IRISH FOOD! The flummery has been a recipe I have wanted to make for a while. Guys! I am so glad I gave it a whirl. It’s an interesting and unusual sweet treat. It is dairy free, only requires 8 ingredients. It is super easy to make and can be made well ahead of time.
In the spirit of St. Patrick’s Day I hope you give this recipe a try!
Apple Cinnamon and Barley Pudding
- Prep Time: 5 mins
- Cook Time: 30 mins
- Total Time: 35 mins
- Yield: 6 to 8 1x
- Category: Dessert
- Cuisine: Irish, Dairy Free, Vegan
Description
Apple Cinnamon and Barley Pudding is sweet, rich, creamy, and smooth. It’s easy to make and can be made several days ahead of time.
Ingredients
- 1/4 cup plus 2 tablespoons pearl barley
- 4 cups cold filtered water
- 1 1/2 pounds (about 4 apples) sweet cooking apples, such as Gala or Honey Crisp
- 1/4 cup to 1/2 cup honey – sub maple syrup for vegans (amount depends on how sweet your apples are; start with smaller amount)
- Juice of 1 lemon
- 1 teaspoon pure vanilla extract
- 1 1/2 teaspoons cinnamon
- Pinch fine sea salt
- 5 tablespoons light coconut milk (can use full fat coconut milk for richer consistency)
- optional: 2 tablespoons Irish whiskey
- Optional: Top withCoconut Whipped Cream
Instructions
- Combine pearl barley and water in a medium-sized sauce pan. Cover with a lid and bring to a boil. Reduce to a simmer while it is still covered.
- While the barley is beginning to cook, peel, core, and chop your apples into 1 inch chunks.
- Add the apples to the barley, return to a boil, reduce to a simmer. Simmer, covered for 20 to 25 minutes, or until apples are very tender and the barley is tender. Remove from heat and allow to cool just slightly.
- Transfer to a blender, working in batches, being careful not to fill the blender more than half way at a time to avoid eruptions. Blend until really smooth, about 1 minute per batch.
- Return the mixture to the same pot, bring to a boil, immediately remove from the heat.
- Stir in the remainder of your ingredients except the coconut milk and optional Irish whiskey and Coconut Whipped Cream. Make sure to taste-test as you go to add the desired amount of honey.
- Allow to cool slightly. Transfer to serving dishes or a bowl. Allow to chill in the refrigerator for at least 4 hours, or until cold.
- Combine the coconut milk with the whiskey (if using the whiskey). Stir the coconut milk mixture into the pudding.
- Top with Coconut Whipped Cream, if desired. Serve chilled. Store in an airtight container for up to 4 to 5 days.
Notes
Cook time does not include amount of time required for the pudding to chill in the refrigerator.
Nutrition info does not include the optional coconut whip cream topping.
This is such a great barley recipe. I have only had barley water and have never come across a recipe to blend it and use it mixed with apples, cinnamon and coconut milk. Its a great idea. It adds so much flavor and makes eating barley so much more enjoyable. Barley is supposed to have some great health benefits and this is a great way to eat it.
Hi, I’m so glad you enjoyed the barley recipe. I haven’t made this recipe in a long time but you’re making me want to make it again lol! Thanks for sharing. 🙂
Hey, I’m pre-diabetic and Barley is super food for people like me. This recipe is so good I eat it 2-3 times a week for breakfast and I love it!!!
That’s so awesome! I’m glad to hear that you love eating it for breakfast! Thank you so much for sharing! 🙂 🙂