Ingredients:
2/3 cup pearl barley
3 cups boiling water
1 teaspoon salt
1 1/3 cups milk
1/8 teaspoon salt
1/4 cup brown sugar
1 tablespoon butter or 1 tablespoon margarine
1 teaspoon vanilla
2 eggs, lightly beaten
1/2 teaspoon grated lemon rind
1 teaspoon lemon juice
1/3 cup raisins
Directions:
Boil water and add barley and salt.
Cook slowly for 45 minutes or until barley is tender.
Cool.
Combine milk, salt, sugar, butter, vanilla and eggs and beat well.
Then add cooked barley, raisins, lemon rind and juice.
Turn into a well-greased 1 1/2 quart baking pan.
Set pan into a larger baking pan in oven.
Pour hot water into the larger pan to within an inch of the top of the custard.
Bake at 325 degrees, for about 1 hour until a knife inserted in the center comes out clean.
Serve hot or cold.
Servings: 6
Time preparation: 20 min.
Time total: 125 min.