Apple Tapioca Pudding--Pearl or Flake Tapioca
Ingredients
Directions
Prepare
Soak ½ cup pearl or flake tapioca in 5 cups of warm water for 3 hours or overnight.
If desired, add ¾–1 cup sugar to the soaked tapioca.
Bake and serve
Pour the soaked tapioca over whole peeled cored apples in a pudding dish.
Cover the dish and bake until apples are tender and tapioca transparent.
When serving at the table, cover the pudding with a meringue while hot and delicately brown it in the oven.
Serve warm with hard, foamy or creamy sauce, or cold with sweetened whipped cream.
Serve the pudding plain or with unsweetened custard sauce or cream.
Use the pudding with other fruits the same as granular tapioca.
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
- Swells in warm water and sets into a translucent, jelly-like pudding as it bakes.
- Apples (in the method)
- Soften during baking and provide the fruit base and natural sweetness of the pudding.
- Sugar
- Adds sweetness and helps balance the tart flavour of the apples.
The step that matters
Soaking the tapioca. Tapioca must hydrate fully in warm water for several hours or overnight so it can soften and turn transparent in the oven. Skipping or shortening the soak leaves the pearls firm and chalky.
“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.
You might also like
White Cake431 recipes
Pound Cake373 recipes
Orange Bundt Cake349 recipes
Spice Cake344 recipesThe free Flavor Lab newsletter: one surprising pairing a week and the molecular reason it works, in 60 seconds. No spam, unsubscribe anytime.
Prefer an account? Create a free account to save pairings and unlock the full chemistry.