Raspberry Tapioca Pudding
Ingredients
Directions
The book gives no oven temperature. The 300°F (150°C) in the steps was added when the recipe was transcribed, as a starting point.
Soak
Soak the tapioca in cold water until covered, overnight.
Assemble
In a buttered baking dish, layer half of the soaked tapioca with ½ cup of sugar and add the raspberries.
Top with the remaining tapioca and the rest of the sugar.
Bake
Cover with water, about ½ inch above the pudding, and bake at 300°F (150°C) until clear.
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
- Its starch swells and thickens the juices, giving the pudding a soft, chewy body.
- Raspberries
- They add moisture, tart flavor and color that brightens the pudding as it bakes.
- Sugar
- It adds sweetness that balances the tart raspberries and helps draw out their juice.
The step that matters
Bake until clear. Tapioca starch only fully gelatinizes and turns translucent when it is hot enough for long enough. Pulling the pudding early leaves the starch chalky and grainy, while the fruit can go mushy if baked far too long.
“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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