|1 cup||Large pearl tapioca|
|1½ teaspoon||Vanilla extract|
|1 cup||Chopped English walnuts|
|3 cups||Brown sugar|
|Whipped Cream Topping|
This is another unique pudding and a very old recipe. Cooking the large pearl tapioca slowly for hours in a brown-sugar sauce gives this dessert an intense flavor. The additon of English walnuts provides a satisfying crunch. Frequently this pudding was cooked in the oven or in a double boiler, but get ideal results, requiring no watching, with a crockpot.
Place the tapioca and water in a crockpot. Soak overnight.
Do not drain tapioca. Add brown sugar and salt and cook for 12 hours on low.
Stir once in a while. The tapioca becomes clear and the texture is gelatinous at the end of the cooking period. Let cool. Add vanilla, a bit more salt if needed, and the walnuts. Transfer to a shallow serving bowl and spread top liberally with Whipped Cream Topping.
NOTE: Large pearl tapioca requires long, slow cooking to become transparent. And each pearl has a tiny bit of starch in the middle of it that sometimes never completely cooks up which, though edible, looks unpleasant. The crockpot is absolutely perfect for cooking these big pearls--and that little starchy bead completely disappears.
Submitted By MICHELLE BRUCE On 02-12-95
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