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Ingredients
1/4 Cup tapioca
1/4 Teaspoon salt
1/4 Cup sugar
1/4 Cup honey
4 Cups milk
3 Eggs
1 Tablespoon butter
1 Teaspoon vanilla extract
1 Cup seedless raisins
1/4 Teaspoon grated nutmeg or ground cinnamon
Instructions
Preheat oven to 325�F.
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 60 minutes for less creamy consistency. Remove from oven. Be careful when removing baking dish from the hot-water bath. Cool to room temperature then chill in refrigerator.
Serve plain or with any preferred berry or fruit sauce, such as crushed and sugared strawberries, raspberries, apricots, peaches, etc.