Lemon Ginger Pudding
How old are you? Because I’m 26 and when I eat tapioca pudding, prunes and drink Ovaltine I feel like a geriatric. Or at least I’m told I am one by my best friend who clearly has not come around to the wonderful world of Old People Food. Tapioca pudding is fantastic, and anyone who doesn’t think so is now required to give this simple dessert a try.
It’s far to easy not to make, it’s creamy, dreamy, zesty and anything but old.
In a sauce pan stir together 3 tablespoons tapioca, 2 3/4 cup non-fat milk, 1/3 cup sugar, 1 egg (well beaten), 1 teaspoon vanilla, 2 tablespoon lemon juice, 1 tsp lemon zest, and 1 tablespoon finely minced fresh ginger.
Stir well and bring to a full rolling boil over the stove that can’t be stirred down.
Remove from eat, let cool for about 20 minutes, distribute into four to eight dishes and garnish with additional lemon zest and ginger slivers.
Eat whilst warm, like the old people do, or place in fridge for an hour until chilled.
To easy and delicious not to try. So slip on those Aerosoles, elastic waist slacks, yell at kids on your front yard and dig in.
Ingredients for Lemon Ginger Pudding
- Dry Tapioca
- Lemon Juice
- Lemon Zest
Inspired Homemade Recipes To TryPrint
Tapioca pudding with a zesty twist.
- 1/3 cup Sugar
- 3 Tablespoon dry Tapioca
- 2 3/4 cup Milk
- 1 egg, well beaten
- 1 tsp Vanilla
- 2 Tbsp Lemon Juice
- 1 tsp Lemon Zest
- 1 Tbsp Ginger, finely minced
- Additional lemon zest and ginger slivers for garnish
- In medium saucepan, combine all ingredients except lemon zest and ginger used for garnish.
- Over medium-high heat, constantly stirring, bring the mixture to a full rolling boil that can’t be stirred down. Ensure the mixture doesn’t scorch on the bottom.
- Remove from heat and allow to cook for at least 20 minutes, the pudding will thicken as it cools.
- Distribute into dishes, serve warm with lemon and ginger garnish or chill for at least one hour until cold.
Adapted from Minute Tapioca standard recipe.