Littlest Foodie

Delicious and Nutritious Meals for Your Littlest Foodie!

Holiday Pumpkin Barley Pudding for the Entire Family!

www.Littlestfoodie.comLet your Littlest Foodie enjoy the tastes of the season right along side you with this delicious and healthy pudding.  The following recipe has a version for baby and a version for everyone else in the family – it makes about 4 baby and 4 adult servings.

(Cut the apple, barley and water by a third if you’re only making for your Littlest Foodie).

Ingredients:

  • 3/4 of a cup of uncooked, slow cook pearl barley
  • 3 small sweet apples – peeled, cored and sliced
  • 2 1/2 cups of water

For baby version:

  • 1 cup of barley/apple puree
  • 1 ripe banana
  • 1/2 tsp vanilla extractwww.Littlestfoodie.com
  • 1/8 tsp cinnamon
  • 2 egg yolks
  • 1/4 cup canned pumpkin puree

For adult version:

  • remaining barley/apple puree
  • 1 tsp lemon zest
  • juice from 1/2 a lemon
  • 3 tbsps brown sugar
  • 2 eggs
  • 3/4 cup canned pumpkin puree
  • 1/2 tsp cinnamon
  • 1 tsp vanilla extract
  • 1/8 tsp ginger

Directions: www.Littlestfoodie.com

Heat water in a large sauce pan on medium heat.  Add barley, cover and simmer for 30 minutes.  Watch that water doesn’t bubble over (if it starts to bubble up, reduce heat slightly).  After 30 minutes add apples and continue cooking uncovered for about 30 minutes or until barley and apples are soft and water is mostly absorbed.

Preheat oven to 350 degrees.

Remove from heat and puree barley and apples until smooth.

Scoop out 1 cup of barley/apple puree and puree with all ingredients from the baby version (banana, vanilla, cinnamon, 2 egg yolks and pumpkin).   Lightly butter 4 small oven-safe ramekins or a small baking dish.  Pour puree into ramekins or baking dish.  Set aside momentarily.

Mix adult ingredients (lemon zest, lemon juice, brown sugar, 2 whole eggs, pumpkin, vanilla, cinnamon and ginger) in with remaining barley/apple puree.  Lightly butter a medium baking dish and pour in adult version. www.Littlestfoodie.com

Bake both versions on the middle rack.  If baking baby’s pudding in several small ramekins, bake for 20 minutes, if baking in a single, small baking dish, bake for about 30 minutes (pudding should be bubbling).  Bake adult version for 35-40 minutes.

Serve once cooled to appropriate temperature.  Top adult’s pudding with whipped cream or vanilla ice cream. You can refrigerate and serve left overs the next day.

The next day for my Littlest Foodie’s lunch, I pureed the contents of one of the ramekins with 2 ounces of cooked chicken breast and he loved it as much as his “dessert” from the night before!

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