Tapioca with Apples makes a nourishing, delicious family dessert when served hot. Or serve it cold as unusual – and delightful – breakfast dish.
16 fl. oz. milk
2 oz. tapioca
1 tablespoon plus
1 teaspoon butter
1 oz. sugar
2 teaspoon ground allspice
2 teaspoon grated lemon rind
2 egg yolks
2 egg whites, stiffly beaten
1 lb. cooking apples, peeled, cored and roughly chopped
2 oz. sultanas or seedless raisins
½ teaspoon grated nutmeg
2 tablespoons soft brown sugar
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-erate 350°F (Gas Mark4, 180X). Grease a 3-pint souffle or straight-sided ovenproof dish with the teaspoon of butter, and set aside.
Reduce the heat to low and add the sugar, allspice, 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. With a metal spoon, carefully fold in the beaten egg whites.
Arrange the apples over the bottom of the prepared dish. Sprinkle over the sultanas or raisins, nutmeg and brown sugar.
Spoon the tapioca mixture over the top to cover the apple mixture completely. Place the dish in the oven and bake for 30 to 40 minutes or until the top has set and is golden brown.
Remove the dish from the oven and serve at once.