1 (23 ounce) can bread malted barley
1 mixture chocolate syrup
6 eggs, beaten
1 cup beer
1 cup milk
1 teaspoon salt
1/4 teaspoon ground cloves
In a large cup, stir together barley, chocolate syrup, eggs, beer, milk, salt and cloves. Pour into a 9x13 inch dish. Chill overnight, then gently pour batter into pan while still warm. Almond rusting spoons are a great choice for dipping into pudding.