Tapioca Pudding is a traditional British recipe, based on Alexis Soyer's recipe of 1849, for a classic steamed pudding of a milk, lemon, cinnamon and tapioca blend thickened with eggs and custard that's finished by steaming. The full recipe is presented here and I hope you enjoy this classic British version of: Tapioca Pudding.
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This is a traditional British recipe redacted from Alexis Soyer's 1849 volume The modern Housewife or Ménagère, a classic Victorian cookbook.
Original Recipe
111. TAPIOCA PUDDING.—Boil one pint of milk, with a piece of lemon-peel and a little cinnamon; then add two ounces of tapioca; reduce to half; add two eggs, and one ounce of butter; pour these in a buttered mould, and steam half an hour.
Modern Redaction
Ingredients
600ml milk
1 strip of lemon zest
1 small piece of cinnamon
60g tapioca
2 eggs, beaten
30g butter
Method:
Combine the milk, lemon zest and cinnamon in a pan. Bring to a boil and continue boiling for 3 minutes then stir in the tapioca. Reduce to a simmer and cook until the volume has reduced by half then take out the lemon zest and cinnamon.
Beat together the eggs and butter in a bowl. Beat in two ladlesful of the milk mixture to temper then pour the egg mix into the milk mix. Whisk to combine then pour this custard mixture into a well buttered pudding basin. Add a lid, or tie a sheet of greaseproof (waxed) paper over the top then place in a steamer (or set on a trivet or upturned saucer in a saucepan and fill 3/4 of the way up the side of the basin).
Boil or steam for 30 minutes, or until the custard is set. Allow to cool slightly then remove the coverings, invert onto a serving dish and bring to the table.
