Choose eating apples if you want the sliced rings to stay intact in the slow cooker. Make as a low-fat yet tasty pudding, or lazy weekend breakfast dish
Prep:15 mins
Serves 4
½ cup barley2 eating apples½ tsp cinnamona grating of fresh nutmegfinely grated zest 1 large orange4 tbsp natural yogurt
STEP 1Heat the slow cooker if necessary. Put the barley and 750ml boiling water into the slow cooker. Peel and core the apples so you have a hole the size of a pound coin in each one. Cut each apple in half.STEP 2Stand the apples skin side down on the barley. Mix the cinnamon, nutmeg and orange zest, and sprinkle them over the apples.STEP 3Cook on Low for 2 hours. Serve with natural yogurt.
