Tapioca Orange Pudding recipe
information
435 Calories per portion
ingredients
2 large oranges
568 ml (1 pint) fresh milk
50 g (2 oz) tapioca
75 g (3 oz) desiccated coconut
pinch of allspice
25 g (1 oz) caster sugar
2 tablespoons orange liqueur (optional)
150 ml (5 fl oz) fresh single cream
568 ml (1 pint) fresh milk
50 g (2 oz) tapioca
75 g (3 oz) desiccated coconut
pinch of allspice
25 g (1 oz) caster sugar
2 tablespoons orange liqueur (optional)
150 ml (5 fl oz) fresh single cream
method
1. Pare the zest from the oranges and place in a pan with the milk. Bring to the boil, remove from the heat and leave for 1 hour.
2. Remove and discard zest; add the tapioca, 50 g (2 oz) coconut and allspice. Bring to the boil and simmer for 15 minutes, until thick and creamy, stir occasionally.
3. Remove pith from oranges and cut into segments, reserve some whole for decoration, chop the remainder. Stir into tapioca with the sugar, liqueur and cream.
4. Pour into serving dishes and top with remaining coconut, toasted and orange segments. Serve hot.
2. Remove and discard zest; add the tapioca, 50 g (2 oz) coconut and allspice. Bring to the boil and simmer for 15 minutes, until thick and creamy, stir occasionally.
3. Remove pith from oranges and cut into segments, reserve some whole for decoration, chop the remainder. Stir into tapioca with the sugar, liqueur and cream.
4. Pour into serving dishes and top with remaining coconut, toasted and orange segments. Serve hot.
serving amount
serves 4
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