Prune Tapioca
Ingredients
Directions
Make the tapioca
In the top part of a double boiler, combine tapioca, sugar, water, and soaked prunes.
Steam for 3 hours, adding more water if necessary; do not stir to keep prunes whole.
Serve
Cool and serve 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
- Tapioca
- Thickens the liquid as it cooks, giving the pudding its gel-like body.
- Prunes
- Provide the main fruit flavour and sweetness, softening as they steam in the liquid.
- Sugar
- Adds sweetness and balances the tart, deep flavour of the prunes.
The step that matters
Steaming without stirring. Stirring breaks the prunes apart and can make the tapioca cloudy or uneven. Steaming gently over water keeps the prunes whole and lets the starch thicken slowly. Adding water when it drops keeps the pudding from drying out or scorching.
“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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