For the barley pudding, cook the barley grains in water with salt, yeast extract and bay leaf for about 40 minutes. Drain. Heat the vegetable margarine.
Sauté the chopped onions and the washed and prepared spinach leaves in it and cook for about 5 minutes. Whisk the yolks and flour and mix with the barley grains and the spinach, parsley and chervil.
Fold the beaten egg whites into the mixture and pour into a greased pudding mold. Close the lid and cook in a water bath for about 60-90 minutes.
The mass can also be baked in the tube, but should be topped with butter flakes.