Wheatberry and Apple Pudding

*Wheat-berry and Apple Pudding*
Serves 4

A delicious pudding I threw together to help use up some leftovers in the fridge.

about 1 cup of leftover cooked wheat-berries
(These were plain, with no seasoning.  I think leftover barley
would work well too)
2 large free range eggs
250ml of whole milk
pinch salt
1/4 tsp ground cardamom
1/4 tsp ground cinnamon
1/2 tsp vanilla extract
1/2 tsp lemon extract
two heaped dessertspoons of leftover  chunky Bramley applesauce
cinnamon sugar

Preheat the oven to 180*C/350*F/ gas mark 4.  Butter a 2 cup glass pie dish very well.  Set aside.

Beat together the eggs and milk, along with the seasonings, essences and apple sauce.  Stir in the leftover wheat-berries.  Pour the whole mixture into the prepared baking dish.  Dust the top with cinnamon sugar.  Bake for 40 to 45 minutes, or until a knife inserted near the center comes out clean.  You will want a bit of a wobble in the center. 

Serve warm or cold with some cream for pouring.