Yorkshire Pudding
40 min · 484 kcal · Snacks · British
British
Tapioca Pudding
The old-fashioned British nursery pudding: small tapioca pearls soaked in whole milk, then baked slowly until the pearls swell to translucent beads in a thick, creamy custard under a freckled skin of nutmeg. Serve warm, with a spoonful of jam stirred through if you like.
Method
- Rinse 25 g of pearl tapioca briefly in a sieve under cold water to wash off loose starch. Butter a small shallow ovenproof dish (about 12–14 cm) with a smear of the butter, tip in the tapioca and pour over 250 ml of whole milk. Leave to soak at room temperature for 30 minutes — the pearls will begin to soften and sink.
- Heat the oven to 150C (130C fan). Sit a shelf in the middle — a low, steady heat is what keeps the milk from curdling and lets the pearls swell rather than boil apart.
- Stir 15 g of caster sugar, 0.25 tsp of vanilla extract and a good pinch of salt into the soaked tapioca until the sugar has dissolved and the pearls are evenly spread across the base of the dish.
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396kcal
9gprotein
49gcarbs
18gfat
0gfibre
Computed from the ingredients against a food database, not estimated. The full nutrient table is in the app.
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