Friday, 8 March 2013

Easy Apple Tapioca Pudding

This pudding is something that has been made many times in my family. Although it was the first time I've made it. Realizing we only had the french version (accidentally kept the wrong recipe), I searched online for the same recipe as what I'm used to enjoying and came up short! There are many apple tapioca pudding recipes, but they either made large batches or were too be cooked in a slow cooker! So I will put my recipe out there!

It's simple and delicious! Can be a topping for a vanilla cake or ice cream would be lovely too! It's a great way to use up inedible apples too!

Apple Tapioca Pudding:
6 Servings

4 medium or large apples (6 small)- peeled, cored, and sliced
1/2 cup brown sugar
3/4 teaspoon cinnamon
2 tablespoons small pearl tapioca
1 teaspoon margarine 
1 teaspoon lemon juice
1 cup warm water

Place all ingredients in a medium sauce pan. Heat on medium heat, lightly stir to coat the apples. Bring to a slow boil, stirring to avoid over cooking or sticking. Cook for 15-20 minutes on medium to low heat, mixture should have a light boil. You will begin to see the small white tapioca pearls grow and become clear. The pudding will began to thicken, once the pearls are clear, remove from heat and let stand for 3-5 minutes. Best served warm!

The amount of cinnamon can be increased or decreased depending on individual tastes, can also add nutmeg or all spice to give it more of an apple pie flavor!

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