Rinse barley under cold running water, then place in a saucepan with sugar, sultanas, spices and enough water to just cover barley.
Bring to the boil, stirring occasionally, then reduce heat to low and cook for 2½ hours, adding ½ cup water every 30 minutes or until barley is soft. Discard cinnamon stick. Blend using a handheld blender until a porridge-like consistency; the high sugar content means it is likely to burn easily, so keep topping up with more water and stirring occasionally, if needed.
Remove from heat, then pour pudding into a shallow dish. Sprinkle with cinnamon, and decorate with pistachios, walnuts and almonds. Refrigerate until cold before serving.


  • 200 g (1 cup) pearl barley
  • 220 g (1 cup) caster sugar
  • 160 g (1 cup) sultanas
  • 1 cinnamon quill
  • 3 cloves
  • ground cinnamon, pistachios, walnuts and blanched almonds, to serve