Tapioca and Apple Pudding
Ingredients
Directions
Prepare the tapioca
Soak the tapioca in the water for two hours.
Place the soaked tapioca in a double boiler and cook until clear, sweetening to taste.
(Optional) Add lemon rind cut very thin for flavor, removing it when the tapioca is done.
Assemble
Peel and core the apples and fill the holes with sugar.
Arrange the apples in a pudding dish and pour the cooked tapioca over them.
Bake and serve
Bake until the apples are tender.
Add a few tiny bits of butter on top to brown slightly.
Serve hot or cold with cream and sugar.
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.
Explore the science
What each ingredient does
- Tapioca
- Thickens the liquid as its starch swells and turns clear when heated in water.
- Apples (in the method)
- Provide the fruit body and flavor, softening as they bake until tender.
- Sugar (in the method)
- Sweetens the apples and the tapioca.
- Butter (in the method)
- Adds richness and helps the top brown lightly in the oven.
The step that matters
Cooking the tapioca until clear. Tapioca starch only thickens and turns clear once fully heated in water. Gentle heat from a double boiler reduces scorching and sticking on the base of the pan, while stirring keeps it smooth.
“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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