I remember once, many years ago, trying a Tipperary Pippin Apple and was blown away by its perfect cooking nature. There are so many more varieties to choose from now, but that one taste has stayed with me all these years. So in honor of my first bite of a true Irish apple, enjoy this Yankee take on the Apple Barley Pudding that is so dear to Irish hearts, and palates.
I gave this a little zing that I think is spot on. For an even warmer feel, try substituting allspice for the nutmeg. Now many of you will be asking by now, why barley in a dessert?
Many centuries ago, in Ireland, barley was a cereal grain that was widely used in kitchens during St. Patrick’s time, which many historians have only summarized as being in the 5th century. So barley was used as a thickener, porridge, bread, pastries and, of course through natural progression, desserts of all kinds.