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In Tradition With Tapioca : Today's Popular Pudding Was Fashionable in the '30s

November 12, 1987

For many, traditional tapioca pudding is the ultimate comfort food. The stylish offering of fashionable hostesses in the 1930s, this dessert is back everywhere by popular demand.

By adding whipped cream, this dessert is given an ultra-smooth mousse-like texture. Top it with Spirited Raspberry Sauce.


2 eggs, separated

2 1/2 cups milk

3 tablespoons quick-cooking tapioca

1/4 cup sugar

2 teaspoons vanilla

1/2 cup whipping cream, whipped

Spirited Raspberry Sauce

Whisk egg yolks into milk in saucepan. Add tapioca and 2 tablespoons sugar and let stand 5 minutes. Heat to boiling, stirring constantly. Boil 3 minutes, then remove from heat.

Beat egg whites to soft peaks. Gradually add remaining 2 tablespoons sugar and beat until stiff. Fold tapioca mixture into egg whites a little at a time. Stir in vanilla. Chill. Fold in whipped cream and serve with Spirited Raspberry Sauce. Makes 6 to 8 servings.

Spirited Raspberry Sauce

1 (12-ounce) package frozen raspberries, thawed

2 tablespoons sugar

1/4 cup raspberry liqueur

Combine raspberries, sugar and liqueur in food processor or blender and process until smooth.

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