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Tapioca pudding
serves 6
ingredients
50g/2oz tapioca
125ml/4fl oz cold milk
600ml/1pt hot milk
2 eggs, separated
75g/3oz granulated sugar
pinch of salt
1 teaspoon vanilla essence
• Soak the tapioca in the cold milk
for 10 minutes. Transfer to a
saucepan, add the hot milk and
cook until transparent.
• Beat the egg yolks, sugar and salt
together. Add the hot milk mixture
gradually, stirring constantly. Cook
until it begins to thicken.
• Beat the egg whites until stiff,
flavour with the vanilla essence,
and fold into the hot mixture.
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