Tapioca Cream Pudding

Preparation info

  • 6

    • Difficulty


Appears in

Mrs Beeton's All About Cookery

By Isabella Beeton

Published 1861

  • About


  • oz. tapioca
  • pt. milk
  • pinch of salt
  • ½ oz. butter or margarine
  • oz. sugar
  • ¼ teasp. almond essence
  • 3 eggs
  • 3 oz. crushed ratafias


Wash and soak the tapioca in the milk with the salt for 1–2 hr. Simmer the tapioca in the milk until cooked. Add the butter, sugar and almond essence. Separate the eggs and add the egg yolks. Pour into a well-buttered pie-dish and bake in a moderate oven (350° F., Gas 4) until just set. Stiffly whisk the egg whites and fold in lightly the crushed ratafias. Pile on top of the tapioca. Reduce the heat of the oven to cool (290°–310° F., Gas 1–2) and bake until a pale golden brown on top; about 30 min.