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Moroccan Pudding


Moroccan Pudding is tapioca with a North African twist.

  • Servings: 4


  • 1 large egg, separated
  • 1/4 cup plus 1/2 teaspoon sugar
  • 2 tablespoons instant tapioca
  • 1 1/2 cups low-fat (1%) milk
  • 1/2 teaspoon pure vanilla extract
  • 1/2 tablespoon unsalted butter
  • 4 fresh apricots, pitted and quartered
  • 1 tablespoon milk
  • 2 tablespoons golden raisins
  • 1/4 teaspoon cinnamon
  • 1/4 teaspoon ground ginger


  1. In a small bowl, beat the egg whites with an electric mixer until foamy. Gradually add 2 tablespoons sugar, beating until soft peaks form, and reserve.

  2. In a saucepan, whisk together 2 tablespoons of sugar, the tapioca, milk, vanilla, and egg yolk. Let stand 5 minutes.

  3. Cook the mixture over moderate heat, stirring constantly, until it comes to a full boil. Remove the pan from the heat and immediately stir in the reserved egg white. Return the mixture to low heat and cook, stirring constantly, for 2 minutes. Cool the tapioca, its surface covered in plastic wrap, for 20 minutes.

  4. In a nonstick skillet, melt the butter. Add the apricots and the remaining 1/2 teaspoon sugar and cook over moderate heat, stirring occasionally, for 2 to 3 minutes. Add the tablespoon of milk and stir to coat. Remove from the heat and stir in the raisins, cinnamon, and ginger. Divide the tapioca among 4 bowls and top with the apricot mixture.

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