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