Anoushabour (Christamas Pudding) Recipe

1. 1

   Wash the barley well.

2. 2

   Place in a heavy pot and cover with 4 c. of water.

3. 3

   Bring to a boil and turn off heat.

4. 4

   Let barley re-hydrate.

5. 5

   Bring to the boil again and boil gently till barley is very soft and porridge-like in consistency, about 2 hrs.

6. 6

   Add in grnd cinnamon to taste.

7. 7

   Stir in the sugar and cook for a further 10 min.

8. 8

   (As the barley mix thickens, you need to stir it to prevent if from burning.)

9. 9

   Add in the raisins and cook a further 10 min or possibly till the raisins plump.

10. 10

    Pour into mold or possibly serving dish or possibly individual serving c.. Place in refrigerator to refrigerateand set.

11. 11

    If using a mold, unmold to serve.

12. 12

    May be served cool or possibly heated.

13. 13

    Serve with rosewater, or possibly for a more elegant serving, serve with raspberry jam,

14. 14

    Serving Ideas: Serve with rosewater or possibly raspberry jam

15. 15

    I also make this without the spices and using cocoa pwdr instead, also great when served with the raspberry jam.

16. 16

    Ross Bernheim

* Per serving · 4 servings · Values may vary.