Recipes and Cooking Ginger-Turmeric Barley Pudding 5.0 (1) 1 Review Medjool dates are larger than regular dates, with a soft texture and buttery caramel flavor. They're usually in the produce section, but if you can't find them in your grocery store you can substitute regular dates in this whole-grain dessert. By Danielle Centoni Danielle Centoni Instagram Twitter Website Danielle Centoni is an award-winning food writer and recipe developer whose career spans two decades. She's a former newspaper and magazine editor, a frequent contributor to national publications, and the author and co-author of six cookbooks and counting. Learn about BHG's Editorial Process Published on November 9, 2021 Print Rate It Share Share Tweet Pin Email Photo: Carson Downing Hands On Time: 20 mins Total Time: 50 mins Servings: 4 Jump to Nutrition Facts Ingredients Pudding 3 cup whole milk ½ cup uncooked pearl barley ¼ cup granulated sugar or honey 1 2-inch piece fresh ginger, peeled and grated (2 teaspoons packed) 1 cinnamon stick ¼ teaspoon freshly grated nutmeg Pinch kosher salt ½ of a vanilla bean 2 egg yolks ½ teaspoon ground turmeric ½ cup packed dark brown sugar 1 1/2-inch piece fresh ginger, peeled and grated (1/2 teaspoon packed) ⅓ cup chopped pitted Medjool dates ¼ teaspoon salt Directions To make Pudding: In a large saucepan combine milk, barley, granulated sugar, 2 tsp. fresh ginger, cinnamon stick, nutmeg, and a pinch salt. Split vanilla bean lengthwise and scrape out seeds. Add seeds and pod to pan. Bring to a simmer over medium-high; reduce heat to low. Gently simmer, uncovered, 30 minutes, stirring occasionally. In a small bowl whisk together egg yolks and turmeric. Gradually stir in about 1 cup of the hot barley mixture. Stir egg mixture into pan; gently cook 1 minute or just until mixture thickens and a thermometer registers 195°F. Remove from heat; cool slightly. Remove and discard cinnamon stick and vanilla pod. To make Date-Ginger Syrup: Meanwhile, for date-ginger syrup: In a small saucepan bring brown sugar, 1/4 cup water, and 1/2 tsp. ginger to a simmer over medium-high. Simmer, uncovered, 3 minutes or until syrup is reduced to 1/2 cup. Remove from heat; stir in dates, additional 1/4 tsp. salt, and two to three turns of black pepper. If necessary, stir in 1 to 2 Tbsp. water to reach drizzling consistency. Use immediately or chill until needed. Serve pudding warm or chilled; drizzle with date-ginger syrup. Makes 4 servings. Rate it Print Nutrition Facts (per serving) 398 Calories 9g Fat 74g Carbs 10g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 4 Calories 398 % Daily Value * Total Fat 9g 12% Saturated Fat 4g 20% Cholesterol 111mg 37% Sodium 249mg 11% Total Carbohydrate 74g 27% Total Sugars 53g Protein 10g Vitamin C 0.1mg 1% Calcium 233mg 18% Iron 1.2mg 7% Potassium 407mg 9% Folate, total 29.2mcg Vitamin B-12 1mcg Vitamin B-6 0.2mg *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.