Danish Pudding
Ingredients
Directions
Prepare the tapioca
Wash the tapioca and soak it overnight.
Cook and mold
In the morning, place it in a double boiler and cook for 1 hour, stirring frequently.
Add the salt, sugar, and jelly, and mix thoroughly.
Dip a mold into cold water and pour the mixture in.
Set aside to harden.
Serve
Serve cold with cream and sugar.
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
- Starch that thickens as it cooks and sets the pudding into a firm, sliceable shape.
- Sugar
- Adds sweetness and balances the mild, starchy flavor of the tapioca.
- Bright jelly
- Adds fruit flavor, color, and some extra body as the pudding sets.
The step that matters
Stirring during the 1-hour double-boiler cook. Tapioca starch settles and can scorch or clump on the bottom if left unstirred. Frequent stirring keeps heat even and the starch swelling smoothly, giving a uniform, smooth set.
“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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