By the end of the winter, most meals probably seemed rather meager and dreary. Most of the stored food had probably been used up and pottage, if it was available, was probably pretty plain, especially for the poor. The first greens to appear in the Spring must have been a most welcome sight, for they added flavor, once again, to the stew pot!
Greens were not only added to dishes for flavor; many were considered to be valuable taken as medicinal herbs, as a Spring “tonic”, so to speak.
The term “pudding” is commonly understood in modern Great Britain to mean a sweet or savory dish cooked in a cloth, or during earlier years, in an animal’s stomach (such as haggis) or uterus. This (simplified) recipe for Spring Pudding is nothing more than a barley pottage, allowed to cool and thicken, and then made into cakes and fried in some kind of fat. What makes it special? It should be packed full of whatever fresh greens that are on hand and served with a sweet drizzle of honey. Delicious!
Spring (Barley) Pudding
INGREDIENTS:
- 1# barley (pearled barley is fine)
- 6 (or more) cups water or broth (I used water)
- 1/2 tsp salt
- whatever fresh greens you have on hand (I have used various combinations of dandelion greens, stinging nettles, sorrel, kale, and chard,– all work very well)
- 2-3 eggs
- 2 Tbl butter, melted
- additional salt, to taste
- butter, oil, or lard for frying
- honey, for serving
DIRECTIONS:
Chop the greens. Add the barley, water and salt to a pot and mix in the chopped greens. Cook until the barley is soft and the liquid is absorbed, adding more liquid if needed. Cool completely.
Beat in the eggs, the melted butter, and more salt, if desired. Form small cakes and fry in shallow fat in a skillet until lightly browned on each side.
Serve, hot or cold, with a drizzle of honey.