Anoushabour (Christamas Pudding) Recipe

Anoushabour (Christamas Pudding) Recipe

Ingredients:
barley, hulled
sugars, granulated
nuts, almonds

Directions:
Wash the barley well.
Place in a heavy pot and cover with 4 c. of water.
Bring to a boil and turn off heat.
Let barley re-hydrate.
Bring to the boil again and boil gently till barley is very soft and porridge-like in consistency, about 2 hrs.
Add in grnd cinnamon to taste.
Stir in the sugar and cook for a further 10 min.
(As the barley mix thickens, you need to stir it to prevent if from burning.)
Add in the raisins and cook a further 10 min or possibly till the raisins plump.
Pour into mold or possibly serving dish or possibly individual serving c.. Place in refrigerator to refrigerateand set.
If using a mold, unmold to serve.
May be served cool or possibly heated.
Serve with rosewater, or possibly for a more elegant serving, serve with raspberry jam,
Serving Ideas: Serve with rosewater or possibly raspberry jam
I also make this without the spices and using cocoa pwdr instead, also great when served with the raspberry jam.
Ross Bernheim