Tapioca Maple Pudding, from Bruce Moffitt Recipes.com Tapioca Maple Pudding This recipe also came from the swap I made for maple syrup with my new friend Mrs. M. Dixon of Vermont. I have never had maple syrup to experiment with before, and here is the latest fruit of my (quite pleasant) experimentation. The exquisite lightness of the pudding nicely shows off the delicate taste of a Fancy Grade of syrup, but I must admit I like the robust taste of a good Grade B even better. Check it out yourself. First, whisk together: 2 cups good whole milk 1/4 cup tapioca 1/4 cup maple syrup 3 egg yolks, save whites. Make sure no yolk gets into whites. 1/2 envelope unflavored gelatine Let sit ten minutes. Bring to a boil, stirring constantly. Remove from heat and cool till lukewarm. Mix in well: 1 tsp vanilla In a separate bowl, preferably copper, beat till frothy: the 3 room temperature egg whites. Add: 1/8 tsp cream of tartar or salt. Beat till whites hold a soft peak, then slowly beat in: 1/4 cup fine white sugar. Beat till whites hold a moderate peak. Fold 1/3 of the beaten egg whites gently into the tapioca mixture. Fold rest of whites in gently. Chill a few hours until well set. Serve with a dribble of fine cream or a dollop of real whipped cream. Sprinkle with a bit of maple sugar if you have it. Optional: After you have tried this recipe as above, try adding a pinch of grated lemon or lime zest with the vanilla, or maybe a couple teaspoons of cognac, Marsala or the like instead of the vanilla. Return to previous page