Tapioca Pudding
Ingredients
Directions
Prepare
Place the tapioca in a pie dish.
Mix the sugar thoroughly with the milk and pour it over the tapioca.
Shred the dripping into the mixture.
Bake
Put the dish into the oven and stir every ten minutes, three times.
Bake for an hour longer.
Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures. See the original page.
Photo for illustrative purposes only · Contact us to use it
Explore the science
What each ingredient does
- Tapioca (in the method)
- Its starch swells and thickens the milk as the pudding heats, giving a soft, set texture.
- Milk
- Forms the liquid base that the tapioca thickens into a creamy pudding.
- Sugar (in the method)
- Adds sweetness and balances the flavour of the milk and tapioca.
- Dripping (in the method)
- Adds fat, which contributes richness and a savoury depth to the pudding.
The step that matters
Stirring during baking. Tapioca pearls are heavier than the milk and tend to sink and clump on the base of the dish. Stirring at intervals keeps them spread through the liquid so they cook evenly and the pudding thickens smoothly.
“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.
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