Lemon Tapioca Pudding is easy to make, and makes an ideal family dessert. Though the cream included in this recipe makes a thicker and creamier pudding, for reasons of economy, milk may be substituted.
2 oz. tapioca
2 tablespoons castor sugar finely grated rind of
8 fl. oz. milk
10 fl. oz. single cream
2 tablespoons lemon juice
2 teaspoon ground mixed spice or allspice
1 tablespoon plus
1 teaspoon butter
3 eggs, separated
2 tablespoons soft brown sugar
Place the tapioca, sugar, lemon rind, milk and cream in a medium-sized saucepan.
Set the pan over moderately low heat and cook the mixture, stirring frequently, for 15 minutes, or until the mixture is fairly thick.
Remove the pan from the heat. Stir in the lemon juice and the mixed spice or allspice. Set aside to cool to lukewarm.
Preheat the oven to moderate 350°F (Gas Mark 4, 180°C).
Using the teaspoon of butter, grease a deep-sided baking dish and set it aside.
Beat the egg yolks into the cool tapioca mixture and set aside.
In a medium-sized mixing bowl, using a wire whisk or rotary beater, beat the egg whites until they form stiff peaks.
With a metal spoon, fold the egg whites into the tapioca mixture. Turn the mixture into the prepared baking dish. Sprinkle over the brown sugar. Cut the remaining butter into small pieces and dot it over the brown sugar.
Place the dish in the centre of the oven and bake the pudding for 25 to 30 minutes, or until it is thick and creamy and the top has caramelized.
Remove the pudding from the oven and serve immediately.