Anoushabour (Christamas Pudding) Recipe

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

Per serving: 355 Calories; 1g Fat (1% calories from fat); 4g Protein; 89g Carbohydrate; 0mg Cholesterol; 9mg Sodium Food Exchanges: 1 1/2 Starch/Bread; 4 1/2 Fruit; 1 1/2 Other Carbohydrates