Tapioca Pudding

How to Make Tapioca Pudding

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1. Soak the tapioca in the water for 30 minutes, then drain.

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2. Put the drained tapioca, milk and salt in a heavy saucepan and bring to a gentle boil over medium heat, stirring. Reduce the heat and simmer for 15 minutes, stirring often, until the pearls are translucent.

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3. Whisk the eggs with the sugar in a bowl, then whisk in a ladleful of the hot tapioca mixture. Pour it all back into the pan.

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4. Cook over low heat for 3 minutes, stirring constantly, until thickened. Do not let it boil. Take off the heat and stir in the vanilla.

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5. Spoon into 6 dishes, press cling film onto the surface to stop a skin forming, and refrigerate for at least 1 hour, until cold.

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Tips for Making Tapioca Pudding

• Soak the pearls first. It softens them so they cook evenly, and unsoaked pearls stay hard in the middle.
• Stir often while it simmers. Tapioca settles and sticks to the base of the pan, and it can scorch.
• Add the eggs off the boil. Boiling scrambles them, and the pudding turns grainy instead of smooth.

What to Serve with Tapioca Pudding

• Fresh raspberries
• Ground cinnamon
• Stewed rhubarb

Storing & Reheating Tapioca Pudding

Keeps in the fridge for up to 4 days, and thickens as it stands, so stir in a splash of milk before serving. Not suitable for freezing.

Tapioca Pudding FAQ: Common Questions

Tapioca Pudding Nutrition

Per serving, calculated from the ingredient list. Treat these as an estimate — brands and cuts vary.