Apple Barley Flummery

Preparation info

    • Difficulty


Appears in

The Farmhouse Kitchen

The Farmhouse Kitchen

By Mary Norwak

Published 1991

  • About


  • 4 tablespoons pearl barley
  • 2 pints Water
  • 1 ½lb eating apples
  • 1½oz caster sugar
  • Juice of one lemon
  • 3 tablespoons (double) cream


    Put the barley into the water, and bring to the boil. When boiling, add peeled and sliced apples, and cook until the barley and apples are soft. Put the mixture through a sieve, and return to the saucepan. Stir in the sugar and lemon juice and bring to the boil. Cool and stir in the cream and pour into a serving dish. Serve very cold.