I made this delicious pudding recently as peaches are in season, however you could also have it for breakfast as a porridge as I did. The original recipe is from Plenty More by Yotam Ottolenghi, I have changed it quite a bit from the original.
2 teaspoons of white sesame seeds
2 teaspoons of black sesame seeds
1 1/2 tablespoons of dark brown sugar
125 grams of barley
500ml of a2 milk
1/2 seeds of a vanilla pod
finely grated zest of 1/2 lemon
finely grated zest of 1 orange
20 grams of tahini
I medium orange-cut the rind off into strips
40 grams of caster sugar
1/4 teaspoon of orange blossom water
Place barley in a medium saucepan with half of the dark brown sugar, milk, vanilla bean seeds, and lemon and orange zest, bring to the boil and lower heat and simmer until cooked. Place the orange rind strips in a sauce pan with caster sugar and 75ml of water, bring to the boil and stir until sugar dissolves, add orange blossom water and put to one side. Mix the sesame seeds with the other half of the brown sugar and crush lightly with a mortar and pestle, and put to one side. Once the barley is cooked put into serving bowls, add a drizzle of the sugar syrup (cooked water, orange rind and orange blossom water) a sliced up peach, you can cook these on a griller if desired, a spoon of tahini, then sprinkle the sesame seed mix on.