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Milk Pudding
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Description
Traditional English “Nursery Food,” this is what I grew up eating. The recipe has been handed down from my granny, and Mum had to learn how to make it for Dad.
Ingredients
- 2-½ Tablespoons Tapioca
- 2 teaspoons Sugar
- 1 pint Milk
- 1 Tablespoon Butter, Softened
Preparation
Preheat the oven to 425F (220C). Grease a shallow pyrex dish with the butter.
Rinse the tapioca under cold water and put in the dish. Sprinkle with sugar, and pour milk over. Give a quick stir. Place on a baking tray in case it spills over and bake for 15 minutes.
Remove from the oven and stir with a fork under the skin. (The skin is the best part, so try to keep it whole.)
Lower the temperature to 350F (180C) and return to the oven for another 30 minutes. The skin should be golden brown after this time. The pudding can be kept warm for longer if necessary.
This is delicious on its own, or with ice cream or treacle tart!
Variation: add a bay leaf before baking—this gives a lovely flavour.
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