Tapioca Pudding With Caramelised Figs

Preparation info
  • Serves


    • Difficulty


Appears in
Reuben at Home

By Reuben Riffel

Published 2016

  • About

Tapioca was always my favourite, so eventually I took over the making of it in our family. I followed my ma’s recipe and never used cardamom, and I didn’t use too much apricot jam either, because I thought that too much jam detracted from the actual taste of the tapioca and the custard, which I loved. If you’re going to include some fruit with tapioca pudding, I think it shouldn’t be too sweet a fruit. Figs work well. I’ve included them in this recipe because while part of my childhood happ