Noah's pudding

Info

Serves
4
Prep time
Overnight
Cooking time
1 to 2 hours

Ingredients

  • 225g / 8oz barley
  • 55g / 2oz dried haricot beans
  • 55g / 2oz dried lima beans
  • 55g / 2oz dried chickpeas
  • 1.2 litres / 2 pints milk
  • 570ml / 1 pint water
  • 55g / 2oz pudding rice
  • 110g / 4oz dried apricots
  • 110g / 4oz sultanas
  • 55g / 2oz currants
  • 1 lemon, zest only
  • 2 tsp cinnamon
  • 1 tsp allspice
  • 450g / 1lb caster sugar
  • 2 tbsp cornflour, mixed with 1 tbsp milk
  • 125ml / 4fl oz rosewater
  • double cream, to serve

For the topping

  • 55g / 2oz dried figs
  • 55g / 2oz dried apricots
  • 55g / 2oz walnuts
  • 1 tbsp pine nuts
  • 55g / 2oz pistachio nuts
  • 1 tbsp currants

Method

  1. Place the barley and the other dried pulses in a bowl and soak overnight in plenty of water.

  2. Strain, then simmer the barley and pulses in the milk and 570ml/1 pint of water until tender.

  3. Add the rice, apricots, sultanas and currants and cook for 5 minutes, then add the lemon zest, cinnamon and allspice. Cook for another 10 minutes.

  4. Slowly stir in the sugar, then add the cornflour and milk mixture. The mixture will now start to thicken.

  5. Pour in the rosewater and simmer for another 10 minutes until the rice is tender. Tip into a large serving bowl and leave to cool. Mix all the topping ingredients together.

  6. Scatter the nutty fruity topping over the pudding and serve with double cream.