Tapioca Cherry Pudding
Ingredients
Directions
Make the pudding
In a saucepan, combine the tapioca and boiling water.
Cook until the mixture is clear.
Allow to cool, then pour over the sugared cherries.
Serve
Serve cold with 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.
Explore the science
What each ingredient does
- Minute tapioca
- Thickens the liquid as it cooks, giving the pudding its set and clear, glossy texture.
- Sugared cherries
- Provide sweetness and fruit flavour, and their juices flavour the pudding as it cools.
- Cream
- Adds richness and fat, softening the tart, slightly chewy pudding.
The step that matters
Cook until the mixture is clear. Tapioca starch must be fully cooked to swell and gel properly; undercooked starch stays cloudy and gives a grainy, chalky texture.
“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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