A good, old-fashioned milk pudding, Tapioca Pudding makes a warming dessert for a winter’s day. Serve with strawberry jam or with whipped cream.
16 fl. oz. milk
2 oz. cup tapioca
1 tablespoon plus
1 teaspoon butter
3 tablespoons sugar
2 teaspoon finely grated lemon rind
2 egg yolks
Pour the milk into a medium-sized, heavy-based saucepan and set the pan over moderate heat. When the milk is hot but not boiling, sprinkle over the tapioca. Bring the mixture to the boil and cook, stirring frequently, for 10 minutes or until the mixture thickens. Meanwhile, preheat the oven to mod- crate 350°F (Gas Mark 4, 180°C). Grease a 2-pint souffle or straight-sided ovenproof dish with the teaspoon of butter and set aside.
Reduce the heat to low and add the sugar, lemon rind and the remaining butter to the saucepan containing the tapioca.
Cook, stirring constantly, for 2 to 3 minutes or until the sugar dissolves. Remove the pan from the heat and stir in the egg yolks.
Pour the contents of the saucepan into the prepared dish and bake for 20 to 30 minutes or until the pudding is brown on top and has a thick, creamy consistency. Remove the dish from the oven and serve at once.