Jelly Pudding
Ingredients
Directions
Prepare
Soak the pearl tapioca overnight in 1½ pints of water.
Cook the soaked tapioca for 1 hour.
Sweeten and chill
Add salt, sugar, and tumbler jelly, and stir until dissolved.
Set the mixture on ice to cool.
Serve
Serve with milk sauce.
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
- Pearl tapioca
- Its starch thickens as it cooks in water, giving the pudding its body and chewy texture.
- Sugar
- Adds sweetness and balances the flavor of the pudding.
- Tumbler jelly
- Adds flavor and sweetness, and helps the mixture set as it cools.
The step that matters
Cooking the soaked tapioca. Tapioca pearls must cook until they are fully soft and translucent throughout, because their starch gelatinizes as it absorbs water and heats. Undercooked pearls stay firm and chalky in the finished pudding.
“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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