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Tapioca Pudding
Yield: 4 servings

50 g tapioca
600 ml milk
2 tablespoons sugar
15 g butter
1/4 teaspoon ground cinnamon; or mixed spice or nutmeg

Preheat oven to 170 C / 325 F / Gas 3. Put the tapioca in a buttered
1.1 litre oven-proof dish. Pour in 600 ml (1 pint) milk. Add the
sugar and butter. Sprinkle the top with cinnamon, mixed spice or
nutmeg. Add the sugar and butter and continue to cook for 10
minutes, until thickened, stirring frequently. Pour into a buttered
1.1 litre (2 pint) oven-proof dish. Sprinkle the top with cinnamon,
mixed spice or nutmeg. Bake tapioca for 2 - 2 1/2 hours. Stir 2
or 3 times during the first hour, but leave for the remaining time
to form a crust. Serve hot or cold, plain or topped with fresh
fruit, chopped nuts or yogurt.

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