David'S Bumpy Pudding
David's Bumpy Pudding is a creamy, vanilla and almond-flavored tapioca dessert with a smooth yet textured consistency, perfect for comforting family gatherings or casual dinners.
Ingredients
Instructions
- Soak tapioca in water overnight or for a couple of hours.
- In a saucepan, beat the eggs well.
- Add sugar to the eggs and continue beating until blended.
- Pour in the milk and mix thoroughly.
- Stir in the soaked tapioca and water.
- Cook the mixture, stirring constantly, until it thickens and comes to a boil, about 3 to 5 minutes.
- Remove from heat.
- Add vanilla extract and almond extract (or a mixture of almond and lemon extracts).
- Cool and serve.
Tips & Substitutions
To ensure a smooth texture, soak the tapioca overnight for best results. If you don’t have almond extract, you can use lemon extract or simply omit it for a different flavor profile. Adjust sugar to taste based on your preference for sweetness. This pudding can also be made dairy-free by substituting almond or coconut milk for the regular milk.
Serving Suggestions
Serve the pudding chilled or at room temperature, garnished with fresh fruit or a dollop of whipped cream for added flair. It pairs beautifully with Nannie Kidd'S Pound Cake as a delightful dessert duo. You can also sprinkle some cinnamon or nutmeg on top for extra flavor.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, warm gently on the stove over low heat, stirring frequently, or microwave in short intervals until heated through. The pudding may thicken when cooled, so adding a splash of milk while reheating can help achieve the desired consistency.
Nutrition & Diet Analysis (per serving)
Each serving of David'S Bumpy Pudding contains roughly 268 calories, with 2g protein, 28g carbohydrates, and 1g fat.
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use small tapioca instead of large?
Yes, you can use small tapioca instead of large tapioca. However, the cooking time may differ slightly, so keep an eye on the consistency. Small tapioca typically cooks faster, so adjust your cooking time to avoid overcooking.
What can I use if I don't have eggs?
If you're looking for an egg substitute, you can use 1/4 cup of unsweetened applesauce per egg or a flaxseed meal mixture (1 tablespoon of flaxseed meal mixed with 2.5 tablespoons of water for each egg). This will help maintain the pudding's texture.
Can I add chocolate to this recipe?
Absolutely! You can stir in some cocoa powder or chocolate chips after removing the pudding from heat. This will create a delicious chocolate version of David's Bumpy Pudding. Just remember to adjust the sugar to balance the bitterness of the cocoa.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).