Tapioca pudding with rum and raisins
7 servings
90 minutes
Tapioca pudding with rum and raisins is a refined dessert of British cuisine that embodies the sophistication of flavors and richness of aromas. Historically, tapioca has been used in English desserts for its delicate texture, while rum and raisins add a rich, warming touch to the dish. The flavor of the pudding is characterized by softness, creamy velvetiness, and subtle caramel notes of brown sugar and vanilla. Rum adds a light spiciness, while raisins contribute sweetness and juiciness. This dessert is perfect for cozy evenings, festive table settings, or simply as an elegant treat with tea. Chilled pudding acquires a special thickness and richness, making each spoonful a true gastronomic delight.
1
In a small bowl, mix rum, raisins, and vanilla extract.
- Dark rum: 2 tablespoons
- Dark raisins: 60 g
- Vanilla extract: 1.5 teaspoon
2
In a pot, mix tapioca, milk, cream, egg, sugar, and cinnamon. Let it sit for 5 minutes.
- Tapioca (pearls): 3 tablespoons
- Milk 1%: 2.5 glasss
- Cream: 0.5 glass
- Chicken egg: 1 piece
- Brown sugar: 0.3 glass
- Cinnamon sticks: 1 piece
3
Bring to a boil, reduce the heat, and cook, stirring, for 20 minutes. Remove from heat and add raisins with rum. Remove the cinnamon stick.
- Dark raisins: 60 g
- Dark rum: 2 tablespoons
- Cinnamon sticks: 1 piece
4
Divide the pudding into dessert cups, cover with plastic wrap, and chill for 2 hours.
