Instructions: Place cooked barley, raisins, almonds, lemon juice and grated peel in 2-quart baking dish.

Mix together honey, vanilla, eggs, milk and salt; pour over barley. Stir to mix well. Bake 30 minutes or until pudding is set.

Note: To cook barley, place 1 cup pearl barley and 3 cups water in a medium saucepan. Bring to a boil. Reduce heat to low, cover and cook 45 minutes or until barley is tender and liquid is absorbed. Place any extra cooked barley in an airtight container and refrigerate or freeze for use later.

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