WITH APPLE, RAISIN, WALNUT TOPPING
Tapioca pudding is good and easy on its own, but is far more exciting when you incorporate the fruits of the season with it. As for myself I love tapioca pudding, but it is exciting to make a simple mixture of fruits in season into a topping to accompany the pudding, during the summer months this can be anything from strawberries, to peaches, apricots, nectarines, mixed berries, now that we are in the autumn months apples are the thing.
If you are in the mood for a pie, but don’t feel like making a pie, then this is an easy way to have fruit and cream all in one easy step. I always keep small pearl tapioca on the shelf. you just need to think ahead a day, before you go to bed at night put some tapioca pearl to soak in a cup of water to soften over night.
As for the fruit, I usually just sugar the fruit, let it draw a bit, then put in a pan with 1/2 cup of water or so and simmer to soften, most apples except apples this means just heating to warm, and thickening.
CREAMY RICE PUDDING
EASY HOMEMADE TAPIOCA PUDDING
1 QUART WHOLE MILK OR 1/2 AND 1/2 or part of each
3/4 Cup Small Tapioca Pearls (Soaked Overnight) will equal about 2 cups when soft) drained
1/2 cup Sugar
2 Egg Yolks
2 Tablespoon Butter
Grated Nutmeg (optional)
1-2 Teaspoons Vanilla
Pour milk into a large saucepan, add softened tapioca pearl, and grated nutmeg if desired. Heat over medium low heat until scalded stirring occasionally , but watch so as not scorch or boil. When milk is scalded, put in 1/2 cup sugar, stir to dissolve,
Beat egg yolks add 2 tablespoons sugar to yolks and mix well, add some of the scalded milk and temper the yolks mixing thoroughly, add this to the milk and tapioca mixture, stirring constantly bring to a boil, remove from heat , add butter and vanilla.
Pour into large heat proof bowl, let cool and chill in the refrigerator, you can also put into individual serving dishes to chill.
APPLE, RAISIN, CURRANT & WALNUT TOPPING
2 Medium Apple (peel, cut into 1/8ths and chop fine
Pinch of the following:
Raisins, Currants, Walnuts (broken or chopped into small peices )
1/2 Cup Sugar
1 Cup Water
1-1 1/2 tsp Corn Starch (water to make a thickening)
In a small sauce pan place 1 cup of water, 1/2 cup sugar,and a pinch of cinnamon and nutmeg. bring to boil and allow to boil and reduce some, add raisins, currants (does not take much several pinches of each and chopped English Walnuts (again just a few will do. allow to cook and reduce not quite to 1/2, then add apples bring to a boil (apples this size will not take long to cook, just a minute or so. Add a thickening of about 1 tsp. cornstarch mixed with a little cool water, and add to sauce pan stirring constantly when thickened remover from heat
I have tried this will fresh or frozen berries also either just sugared, or you could cook some water and sugar together, and make a thickening of it as above but since berries are so fragile it is best to add them to the cooling thickened syrup also a little fresh lime juice and or zest mixed with fresh berries make a really bright tasting dish of berries