It might have a reputation as your grandmother’s favourite pudding, but tapioca is more timeless than aged. This yummy dessert has been popular for years, and its flavours are absolutely timeless. Who would say no to this creamy, sweetly spiced dessert?
- 250ml (1 cup) tapioca
- 1,5L (6 cups) milk
- 1ml salt
- 2 large cinnamon sticks
- 310ml sugar
- 3 – 4 large eggs
- apricot jam, to serve
Soak tapioca overnight in 1L (4 cups) of milk. Add salt and cinnamon the following morning, and cook over a very slow heat or in a double boiler until the tapioca is soft and translucent, 15 – 20 minutes. Add some of the remaining milk if necessary. Stir frequently while it cooks. Remove from heat when cooked.
Stir in the leftover milk as well as the sugar and stir until the sugar has dissolved. Leave to cool until tepid.
Preheat the oven to 180°C.
Beat the eggs and stir into the tapioca mix. Pour into a greased, ovenproof pan; dot with butter and bake until cooked and set, about 1 hour. Serve hot with homemade apricot jam.