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Irish Barley Pudding

In honor of St. Patrick’s Day, we have our own version of festive Irish Barley Pudding. Barley is cooked until soft in a pressure cooker, mixed with apple sauce, spiced with rum and cinnamon, and topped with pistachios and raisins.Irish Barley Pudding

Serves 4.


  • 1/2 c pearl barley
  • 3 c water
  • 1 tsp vegetable oil
  • 1 c unsweetened applesauce
  • 1/4 c dark brown sugar, packed
  • 1 Tbsp fresh lemon juice
  • 1/2 tsp butter rum extract
  • 1/2 tsp cinnamon
  • pinch sea salt


  • 2-3 Tbsp roasted and salted pistachios
  • 2-3 Tbsp raisins


  1. In a 3-quart or larger pressure cooker, combine barley, water, and oil. Bring to high pressure over high heat. Adjust heat to the lowest level needed to maintain pressure; cook 25 minutes. Turn off burner and allow pressure to release naturally through steam vent.
  2. Place barley in blender with apple sauce, brown sugar, lemon juice, butter rum extract, cinnamon, and salt. Process until a thick pudding consistency, similar to fine rice pudding.
  3. Place in serving bowls and sprinkle with pistachios and raisins. Serve warm or chilled.

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