Wheat Berry Pudding (Burbara)
4 standard portions
Source field check Β· Original source retained
Dietary & allergen details
Based on listed recipe ingredients. No certification is implied.
- Celery: not fully checked
- Gluten-containing cereals: not fully checked
- Wheat: not fully checked
- Crustaceans: not fully checked
- Eggs: not fully checked
- Fish: not fully checked
- Lupin: not fully checked
- Milk: not fully checked
- Molluscs: not fully checked
- Mustard: not fully checked
- Tree nuts: not fully checked
- Peanuts: not fully checked
- Sesame: not fully checked
- Soya: not fully checked
- Sulphites: not fully checked
Check the actual product labels and preparation. Substitutions can change this information.
Ingredients
- 1 cup wheat berries (The wheat berries must be soaked overnight, then boiled until tender.)
- 3 cups water
- 2 cinnamon sticks
- 3 aniseed stars
- Β½ teaspoon ground cinnamon
- 1 teaspoon ground anise
- 1 teaspoon ground fennel
- ΒΌ cup granulated sugar (adjust to your taste)
- 1 cup dried fruits (chopped)
Method
- Soak the wheat berries overnight then wash them under cold water until the running water is clear.
- In a pot, boil in water along with the whole spices. When the wheat berries are half cooked, add the dried fruit and ground spices and cook for 15-20 more minutes or until the wheat is tender and cooked through. The whole cooking process normally takes between 30-45 minutes.
- Keep in mind that the wheat berries should and will stay chewy, that's just the natural texture of the wheat.
- Add all of the ingredients to the pressure cooker (except for the toppings). Cover with the lid, and make sure that the vent is on SEALING position.
- Pressure cook for 10 minutes on HIGH, and allow the steam to be naturally released. Serve with your favorite toppings.