Cherry Pudding
Ingredients
Directions
The book says “a slow oven”. The 350°F (175°C) in the steps is the modern equivalent, not the book's own figure.
Prepare the tapioca
Soak the tapioca in water overnight.
Cook the soaked tapioca in 1 pint of water until transparent.
Assemble and bake
Place the pitted cherries in an earthen pudding dish and sprinkle with sugar.
Pour the cooked tapioca over the cherries.
Bake in a 350°F (175°C) oven for 1 hour.
Serve
Serve hot with or without 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.
Photo for illustrative purposes only · Contact us to use it
Explore the science
What each ingredient does
- Tapioca
- Thickens the cooking liquid as it gelatinizes, giving the pudding a set, slightly translucent texture.
- Fresh cherries
- Provide the main fruit flavor and moisture that cooks into the pudding.
- Sugar
- Sweetens the dish and draws juice from the cherries, helping form a syrup.
The step that matters
Cooking the soaked tapioca until transparent. Tapioca must be cooked fully until its starch granules swell and turn clear; undercooked tapioca stays chalky and firm and will not thicken the pudding properly.
“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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