Spiced Barley Pudding
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In a dry pan toast the cardamom pods and cinnamon stick for a couple of minutes, until fragrant.
Add the barley, milk, vanilla, orange zest and sugar. Bring to a simmer and continue for 45- 50 mins, stirring occasionally until the grains are fully cooked. If the mixture uses all the liquid before the grains are cooked, add a little more.
Once cooked, stir in the orange blossom water.
Divide into bowls and top with the almonds, orange zest and petals.
Serve hot or cold.