[CnD] Creamy Tapioca Pudding

Rhonda Scott earthmagic7 at sbcglobal.net
Thu Feb 9 13:39:38 GMT 2012

Creamy Tapioca Pudding

Serves 6

Preheat oven to 325F

1/4 c tapioca
1/4 tsp salt
1/4 c sugar
1/4 c honey
1 qt. (4 cups( milk
3 eggs
1 Tbsp butter
1 tsp vanilla extract
1 c seedless raisins
1/4 tsp grated nutmeg or ground cinnamon

In a large saucepan combine tapioca, salt, sugar and honey. Add milk and stir. Place 

saucepan on medium heat and stir constantly with a wooden spoon until mixture comes to a 

full boil. Remove from heat.

In a small bowl beat eggs slightly. Add eggs to tapioca mixture and stir well. Stir in 

butter, vanilla and raisins.

Pour mixture into 1 and a half quart baking dish,sprinkling the top of pudding with nutmeg 

or cinnamon. Carefully set baking dish in a good-sized pan. Fill pan halfway with hot water 

and carefully place in the preheated oven. Bake for 45 minutes, or if you prefer it less 

creamy, for 60 minutes. Remove from oven. Be careful when removing baking dish from the 

hot-water bath. Cool to room temperature, then chill in refrigerator.

NOTE: This old recipe was originally served perfectly plain, as given. But today it may be 

served with any preferred berry or fruit sauce, such as crushed and sugared strawberries, 

raspberries, apricots, peaches, etc.

>From Around America, a Cookbook for Young People
by Mildred O. Knopf
Copyright 1969

More information about the Cookinginthedark mailing list