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Dessert

Tapioca Fruit Pudding

A pudding made from soaked tapioca, water, sugar, and fruit, baked and served with cream.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 6 ingredients
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Tapioca Fruit Pudding

Ingredients

Directions

Prepare the tapioca

  1. Soak the tapioca in cold water for several hours.

  2. Add the salt and boiling water, then cook slowly until clear.

  3. Stir in the sugar.

  4. Stew hard fruits before using.

Layer and bake

  1. In a pudding dish, layer the tapioca and then add a layer of fruit, sprinkling a little sugar on top.

  2. Repeat the layering process until the dish is full.

  3. Bake until clear.

  4. Serve with cream.

Recipe from a historical cookbook (Internet Archive).

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 and turns the pudding clear and soft.
Sugar
Adds sweetness and balances the tartness of the fruit.
Fruit
Adds flavor, moisture and color between the tapioca layers.

The step that matters

Cook the tapioca slowly until clear. Tapioca starch must be fully gelatinized in simmering liquid to thicken and turn clear. Cooking it too hard or too briefly can leave it cloudy, lumpy or starchy-tasting, and it may scorch on the bottom of the pan.

“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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