Victorian Tapioca Pudding

BRITISH·VEGSource

A light and delicate tapioca pudding, perfect for the nursery or sick room, with customizable flavor.

Ingredients

7

Tapioca (small tapioca pearls)

3 tbsp

Lemon zest

1 whole

Cinnamon stick

Optional

1 piece

Milk

0.9 l

Sugar

115 g

Eggs

3 whole

Short crust or rough puff pastry

Optional

1 piece

Equipment

Pie Dish

Instructions

1Prepare the Dish5m

Grease Dish

Grease a pie dish thoroughly.

Line with Pastry (Optional)

If using pastry, line the greased pie dish with it.

2Cook the Tapioca Base1h 45m

Combine Ingredients

In a saucepan, combine the tapioca pearls, lemon zest slices, and milk. Add the cinnamon stick if using.

Simmer

Simmer the mixture over low heat for 1 hour and 45 minutes, stirring occasionally, until it thickens considerably.

Add Sugar and Cool

Stir in the sugar and allow the mixture to cool slightly. Remove and discard the lemon peel slices and cinnamon stick.

3Incorporate Eggs5m

Beat in Eggs

Beat the eggs lightly and then stir them into the cooled tapioca mixture until well combined.

4Bake the Pudding30m

Transfer to Dish

Pour the tapioca and egg mixture into the prepared pie dish (lined with pastry, if used).

Bake

Bake in a preheated oven at 200-220°C (392-428°F) for 30 minutes, or until the pudding is set and lightly golden.

5Serve

Serve

Serve the tapioca pudding hot or cold.