Milk Pudding – a delicious recipe with Tapioca, Sugar, Milk, Butter. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Preheat the oven to 425F (220C). Grease a shallow pyrex dish with the butter.
2
Rinse the tapioca under cold water and put in the dish. Sprinkle with sugar, and pour milk over. Give a quick stir. Place on a baking tray in case it spills over and bake for 15 minutes.
3
Remove from the oven and stir with a fork under the skin. (The skin is the best part, so try to keep it whole.)
4
Lower the temperature to 350F (180C) and return to the oven for another 30 minutes. The skin should be golden brown after this time. The pudding can be kept warm for longer if necessary.
5
This is delicious on its own, or with ice cream or treacle tart!
6
Variation: add a bay leaf before baking-this gives a lovely flavour.
50
kcal
Calories
4
g
Fat
4
g
Carbs
1
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 4 ingredients. The key ingredients include: 2-1/2 Tablespoons Tapioca, 2 teaspoons Sugar, 1 pint Milk, 1 Tablespoon Butter, Softened.
Yes, Milk Pudding falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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