Tapioca Custard Pudding

Ingredients

• 60 g pearl tapioca
• 600 ml milk
• pinch of salt
• 60 g caster sugar
• 1 tbs white sugar
• 1 lemon used only for grating its rind
• 3 eggs separated
• 1 tbs of margarine or butter

Method

1. preheat oven to 140 C
2. put the tapioca in a saucepan with salt and milk
3. bring to the boil and simmer gently for 30 minutes--stirring regularly to ensure it doesn't burn on the bottom of the saucepan
4. stir in caster sugar and grated lemon rind
5. let cool
6. mix the egg yolks--only until they become one mass--set aside
7. whisk the egg whites until they are stiff, then slowly whisk in the white sugar
8. stir the egg yolks into the tapioca & milk
9. pour into a greased pie plate
10. spoon the stiff egg white on top of the tapioca&  milk
11. bake in the oven for 45 minutes

Sago or Rice Pudding

Ingredients

• 2 tbs sago or rice
• 1 1/2 tbs white sugar
• 1 tbs oil
• 600 ml milk
• nutmeg
• 1 egg

Method

1. In a mixing bowl put the sago or rice, milk, sugar, oil, and milk
2. Sprinkle with nutmeg and mix thoroughly
3. Leave stand for one hour
4. Beat egg and stir into the mixture
5. Spray a small (~20cm) pie dish with oil
6. Pour the mixture into the pie dish
7. Set your oven to 125 C and place dish in oven (no need to pre-heat)
8. Bake for 1 1/2 hours [sago] or 2 hours [rice]

Note: Both Sago & Rice Pudding recipes were from Susan's grandmother's, Radiation Cookery Book: A selection of proved recipes for use with the REGULO NEW WORLD Gas Cookers, published in London, 1927. I love going through old books like this and trying out recipes you never see today.