Tapioca Maple Pudding, from www.PremierSystems.Com/recipes. For More Info, Google: Bruce Moffitt|
This recipe also came from the swap I made for maple syrup with my new friend Mrs. M. Dixon of Vermont. I have never had maple syrup to experiment with before, and here is the latest fruit of my (quite pleasant) experimentation. The exquisite lightness of the pudding nicely shows off the delicate taste of a Fancy Grade of syrup, but I must admit I like the robust taste of a good Grade B even better. Check it out yourself.
First, whisk together:
Let sit ten minutes. Bring to a boil, stirring constantly. Remove from heat and cool till lukewarm. Mix in well:
Chill a few hours until well set. Serve with a dribble of fine cream or a dollop of real whipped cream. Sprinkle with a bit of maple sugar if you have it.
Optional: After you have tried this recipe as above, try adding a pinch of grated lemon or lime zest with the vanilla, or maybe a couple teaspoons of cognac, Marsala or the like instead of the vanilla.