Receta Anoushabour (Christamas Pudding)
by Global Cookbook

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	Raciónes: 8

Ingredientes

1 lb raisins grnd cinnamon to taste cool water grnd cinnamon for garnish minced almonds or possibly hazelnuts for garnish

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