Cumberland Herb Pudding Recipe
In ancient times puddings made from grains and herbs or vegetables were commonly eaten. Sometimes they were associated with a spiritual and bodily cleansing but in later years these puddings were eaten for reasons of economy becasue meat was expensive and at times unavailable.
- 2 level tablespoons pearl barley
- a good handful young nettles
- a small spring cabbage
- 2 leeks trimmed, sliced finely and washed
- 2 onions, peeled and sliced finely
- 3 tablespoons butter
- black pepper
- 1 egg beaten
- 1 pint cold water
- Put the barley into a bowl with 1 pint of cold water.
- Leave overnight.
- Put barley and water into a saucepan.
- Bring to the boil.
- Simmer until barley is soft.
- Put all the vegetables into a large pan and add the barley with its water.
- Simmer carefully for about 25 minutes.
- Drain very well.
- Put back into pan and add the beaten egg and butter.
- Put into a deep ovenproof bowl and cook for about 15 minutes at 175 degrees C (see temperature conversions).
- To serve turn out onto a serving plate.
Prep Time: 500 minutes
Cook Time: 60 minutes
Yield: 4 portions