Soufflé Orange Tapioca Cream
I was horrified to hear the negative comments from the general public on tapioca pudding.
Last week I was doing a cooking demonstration to a group of ladies who all remember the original Ministry of Food recipes during World War Two. They described tapioca pudding as stodgy and typical of school dinners.
My experience is the complete opposite. My mother used to love making a baked tapioca pudding for us. She did not like cooking much but baking was her forte.
I remember the tapioca pudding emerging out of the oven like a big fluffy pillow, all puffed up with a sumptuous creamy centre. The sweet smell of caramelising meringue used to hang in the air, and I was really naughty and pinched the caramelised crusty bits.
For that reason I have made these as individual puddings, so each person gets their own crusty bits. Mum told me that she has changed the recipe to suit her taste from her mother’s original version.
Mum whips the egg whites like a meringue and folds it into the cooked tapioca cream. She then spiked it with teaspoons full of apricot conserve,before baking it in the oven.
My spin on my mum’s recipe is to add grated orange zest and lace it with homemade Orange Marmalade.
If you ever cooked tapioca you will find that it’s a complete nightmare. It needs attention for the full duration of cooking and it sticks to the pan, regardless how hard you stir. I was pretty pleased with myself last week when I discovered that my beloved Thermomix can stir and cook the tapioca pudding and the best bit is that it almost cleans itself. Brilliant!
- 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.
Lightly whip 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.
Makes 12 individual Soufflé Orange Tapioca Creams.
Food Fanatics Tips
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 Creams are to die for! Yum Yum