Portion/Yield:Makes 12 individual puddings
I was horrified to hear the general feeling of the general public towards tapioca pudding, this stem solely from memories of poor school dinners. My experience is the complete opposite. My mother used to love making a baked tapioca pudding for us. I remember the tapioca pudding emerging out of the oven like a big fluffy pillow, all puffed up with a sumptuous creamy center. The sweet smell of caramelising meringue used to hang in the air.
Mum’s recipe consist of cooked tapioca mixed with egg yolk and sugar then she whips the egg whites like a meringue and folds it into the cooked tapioca cream, this is then poured into a large baking dish and she places dollops of apricot jam on top before it’s baked in the oven. I have taken my inspiration for this recipe from my mothers version of tapioca pudding.
If you like the idea of the whipped egg whites folded into the cooked tapioca cream then the same method can also been applied to cooked rice pudding cream. It’s equally as delicious, another one of my mothers favourites.
Ingredients & Method
- 200g tapioca
- 1L full fat milk
- 25g unsalted butter
- 125g unrefined caster sugar
- 3 large free range eggs, separated
- Zest of one orange
- 120g Orange marmalade
Soak the tapioca in 300ml of the milk for one hour before cooking.
Place the butter, tapioca and the rest of the milk into the thermomix bowl and the set the timer to 40 minutes at 90°C speed 3 on reverse blade.
Let the tapioca rest for 10 minutes with the lid on, following completion of the cooking time. The tapioca is cooked when the balls turn transparent.
Preheat the oven to 180°C. Lightly grease twelve 6cm x 6cm ovenproof ramekins and spoon 10 g of Seville Orange Marmalade in the bottom of each ramekin; place the ramekins on a baking tray.
Mix the egg yolks, orange zest and sugar, stir the egg yolk mixture in to the cooked tapioca. Whip the egg white to soft peak and fold the meringue in to the cooked tapioca.
Spoon the creamy tapioca mixture in to the greased ramekins about ¾ full, the mixture can boil over if it’s too full.
Place the baking tray on the top shelf and bake for 20 minutes. Dust heavily with icing sugar and freshly orange zest.
Serve the puddings immediately as the soufflé pudding will sink when it cools down.
If you do not have a Thermomix, cook the tapioca in a large saucepan over low heat for 40 minutes. Stir the tapioca all the time as it does stick and due to the high starch contents it will catch and burn. I have ruined a couple of saucepans in the past.
If you do like the sound of this pudding and wish to serve it for a special dinner, you can cook the tapioca cream in advance. Grease the moulds and spoon the marmalade in the ramekins. Place it in the fridge and just before serving, whip the egg whites, fold them in and bake and serve. It’s less effort than you think. The smell of the baking Soufflé Orange Tapioca puddings are to die for! Yum Yum