1 cup large pearl tapioca
1 1/2 tsp vanilla extract
4 cup water
1 cup chopped english walnuts
3 cup brown sugar
1 whipped cream topping
1 dash salt
Directions
This is another unique pudding and a very old recipe. Cooking the
large pearl tapioca slowly for hours in a brown-sugar sauce gives
this dessert an intense flavor. The additon of English walnuts
provides a satisfying crunch. Frequently this pudding was cooked in
the oven or in a double boiler, but get ideal results, requiring no
watching, with a crockpot.
Place the tapioca and water in a crockpot. Soak overnight.
Do not drain tapioca. Add brown sugar and salt and cook for 12 hours
on low.
Stir once in a while. The tapioca becomes clear and the texture is
gelatinous at the end of the cooking period. Let cool. Add vanilla, a
bit more salt if needed, and the walnuts. Transfer to a shallow
serving bowl and spread top liberally with Whipped Cream Topping.
NOTE: Large pearl tapioca requires long, slow cooking to become
transparent. And each pearl has a tiny bit of starch in the middle
of it that sometimes never completely cooks up which, though edible,
looks unpleasant. The crockpot is absolutely perfect for cooking
these big pearls--and that little starchy bead completely disappears.
Servings: 6 servings
Large Pearl Tapioca Pudding Recipe brought to you by Recipe Ideas
Categories: Dessert; Pear
The History of Recipes
We can read the history of `recipes` way back into the distant past, in fact as far back into recorded history as early Egypt, and maybe even further. Interesting though that is, these, ancient records were just basic pictorial recipes for preparing meals.
Later on, there are a couple of books which appeared in the 1300s : a recipe book called `Forme of Cury`, and another, similary titled `Curye on Inglish`. Despite their titles, these are nothing to do with the curry that we all know today, but rather accounts of the types of meals enjoyed by the upper classes of the time. Later on in the 1400s, the Crusaders brought back a variety of foods and herbs from Arab cuisine, including spices such as parsley, basil and rosemary. The introduction of these new culinary ideas prompted a surge in manuscripts on food, the majority of which still exist in private cookery archives. The introduction of the TV brought us TV chefs and the demand for the accompanying recipe books. Which brings us neatly up to date and the invention of computers and the internet, allowing us all to search through massive numbers of recipes just like those on sites such as the one you are reading now. |
We hope you enjoy this Large Pearl Tapioca Pudding recipe.
