Nannetta, on right, and her dad, Matthew
Nannetta and her daughter, Madison
You know it’s a special day, and worth getting up early, if there’s pudding for breakfast.
MARY STADNYK’S TAPIOCA PUDDING
1 cup large tapioca
3 cups milk
1 cup milk
¾ cup sugar
½ tsp salt
1 tsp vanilla
1. If you want to cook the tapioca for breakfast, cover the tapioca with water and leave overnight.
If you want to serve the tapioca for afternoon or evening dessert, just soak the tapioca for about 6 hours.
2. Preheat the oven to 350 degrees.
3. Drain the water that has not been absorbed.
4. Mix the tapioca with 3 cups milk and cook for an hour. Use a stainless steel casserole for cooking because you’ll be pouring in more cold milk later.
5. Take out casserole and turn heat up to 375 degrees.
6. Stir in another cup of milk, salt, sugar, and vanilla.
7. Beat 3 eggs slightly and stir into the casserole.
8. Bake one hour or until custard is set. (Test by inserting knife in centre. It should come out moist but clean.)
9. Serve hot with milk. (Growing up, we ate it with cream, of course, but it’s still really good with milk.)
Nannetta, age 5 ½
Madison, about the same age