An unusual fruity pudding

I’m looking at November recipes from the National Mark Calendar of Cooking… and came across this unusual dessert. When it was written it would have been made with tinned or preserved fruit – these days we could probably buy all of these fruits fresh all year round – well, maybe not loganberries. I’m sure we could also find them in the freezer – our own or the shop’s!

Loganberries are described in my Practical Gardening book as:

A cross between the American raspberry and the blackberry… treatment is similar to that of raspberries but the loganberry will often flourish where the former gives unsatisfactory results.

My mum used to make a wonderful loganberry flan in a sweet pastry base! She also used to make us tapioca pudding… does anyone still make it? I used to like it, but I’m sure my children wouldn’t – nor sago, nor semolina!

A fruit milk pudding

1 tin of strawberries, raspberries, loganberries or blackcurrants, strained and juice reserved (or equivalent in frozen fruit plus fruit juice)
1½ oz seed pearl tapioca
1½ oz sugar
1 pint milk
1 egg, separated
1 tbsp sugar

  1. bring the milk to the boil and sprinkle on the tapioca
  2. allow to simmer until transparent and cooked (15-20 mins)
  3. stir in the sugar and egg yolk
  4. put fruit and about 3 fl oz reserved juice into the bottom of a pie dish and pour over the tapioca
  5. whip the egg whites and fold in the tbsp sugar, pile on tapioca and cook until fruit is hot and meringue golden – 10-15 mins

This does sound nice… I wonder if it would persuade my children they did like tapioca?

For some reason I have no fruity images so I’m sharing an autumn sky – these colours have not been adjusted or tweaked, this is exactly what we see from our doorstep as the sun goes down over the sea.

 

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