Cherry Pudding
Ingredients
Directions
The book gives no oven temperature. The 350°F (175°C) in the steps was added when the recipe was transcribed, as a starting point.
Prepare
Soak and cook the tapioca in water until transparent.
Place the cherries in an earthen dish and sprinkle with sugar.
Pour the cooked tapioca over the cherries.
Bake and serve
Bake in a moderate oven at 350°F (175°C) for one hour.
Serve hot with or without cream.
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.
Photo for illustrative purposes only · Contact us to use it
Explore the science
What each ingredient does
- Tapioca
- Its starch thickens as it cooks and becomes clear, giving the pudding a set, spoonable body.
- Cherries
- Provide the main fruit flavor and moisture, which softens and sweetens during baking.
- Sugar
- Adds sweetness and balances the tartness of the cherries.
The step that matters
Cook the tapioca until transparent. Tapioca starch must be fully cooked until it turns clear. Undercooked starch stays chalky and gives a grainy texture, and it will not thicken properly in the oven.
“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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