A filling and nourishing dessert winter’s meal, Cherry Tapioca is both economical and simple. It may be decorated with
whipped cream or fresh cherries.
4 14 oz. canned sweetened, stoned cherries, drained
2 tablespoons brandy (optional) 10 fl. oz. milk
8 fl. oz. single cream
2 oz. tapioca
2 teaspoon vanilla essence
2 teaspoon grated lemon rind
2 teaspoon grated nutmeg
Place the cherries in a medium-sized baking dish and moisten them with the brandy if used. Set the dish aside.
Preheat the oven to warm 325°F (Gas Mark 3, 170°C).
In a medium-sized saucepan, heat the milk and cream (bring to just under bpiling point) over low heat. Add the tapioca, vanilla essence, lemon rind and nutmeg and, stirring constantly with a wooden spoon, simmer the mixture for 3 to 4
minutes, or until it thickens.
Pour the tapioca mixture over the cherries. Bake in the oven for 45 minutes, or until the tapioca is brown on top. Remove the dish from the oven and let it stand for 5 minutes before serving.