Friday, January 30, 2009

Tap-tap, tap-tap, tap-tap, tap-tapioca, everyone!

"Everybody tap, tap, tap, tap, tap, tap, tapioca,
Everybody, slap, slap, slap, slap, slap, slap, slapioca.
If ya got the dap, dap, dap-dap-dappier flappers flap-flap-flappier
Everyone is happier when the do the tap tapioca.
When they do the flap flapioca.
Tap, tap, tap, tapioca,
Slap, slap, slap, slapioca,
Tap, tap, tap, tap the tapioca.
Let's pretend we've got a bowl, we're gonna have some sport.
Ha!Add trumpled licks and a rag-time beat, let's say about a quart.
Yeah!Ya stir and stir it with your knee, adding a bump or two.
Ya heat it, mash it, beat it, smash it, if there's a lump or two.
Don't let the temperature drop to many degrees,
Or you'll wind up with what is called the frozen tapioca freeze!
Everybody, tap, tap, tap, tap, tap, tap tapioca, everybody freeze!
Slap, slap, slap, slap, slap, slap slapioca everybody freeze!"

Ahhh, Thoroughly Modern Millie - don't you wish the twenties had really been like that (except perhaps without the unpleasant white slave trade associations...)

So here is my tapioca pudding... I went without soaking the tapioca before hand, and it turned out just fine and dandy.

This recipe was a little too egg-y for my liking but seeing as the eggs are optional I will probably omit them next time.


INGREDIENTS - 1 pint of milk
2 tablespoonfuls of tapioca or sago
1 tablespoonful of sugar, or to taste
2 eggs, optional

METHOD - Boil the milk, sprinkle in the tapioca or sago, stir until boiling, and simmer gently until it become clear, stirring occasionally. Add the sugar and a good pinch of salt, and when a little cool, the eggs, beaten. Pour into a greased pie-dish, and bake in a slow oven.

TIME - To bake, about 1/2 an hour. SUFFICIENT for 4 to 5 persons.


Kate said...

Tapioca frightens me. And while I have no doubt that your pudding is fab, it looks... not especially appetising.

I'm sorry - I know its not your fault.

weenie_elise said...

now i'll have to make you one... remember what you said about the rhubarb...

tapioca is awesome because it's all clear and squishy...

50sgal said...

Oh yum! I am going to try this as I love tapioca, its, well... Swell!!

The Prodigal Tourist said...

We used to get tapioca at school sometimes, and sometimes my Mum got it in a can. I liked it--but not as much as rice pudding (maybe that's because my Mum could actually make that)!

Public Artist said...

I don't really like tapioca, but it was awesome to see that. I've read about it in so many books!

Shay said...

I don't know what recipe he uses (probably the one on the box, he's not a cook but he's great at following directions), but my husband makes good tapioca pudding.

Good being a relative term.