Hello, everyone. Welcome back to Mrs Crocombe's kitchen! Here are the answers to some questions you may have about this recipe, from historian Annie Gray... Q: What is it with the British and milk puddings? A: Well, we just love them. Take a starch, add milk, simmer them forever, boiled, baked, sweetened, or eaten with jam…they’ve been a staple for the sickroom and the nursery since the mid-nineteenth century, but they were also served at light meals, or as middle-class sweet courses. American pudding is confusing to British people. I think we’d call it flavoured custard? Or blancmange which didn’t set properly? But when there’s a starchy element it’s sort of a milk pudding as well. Q: Why were they deemed suitable for sickroom and nursery food? A: The Victorians felt that children should be fed bland food that would not excite or stimulate them. This was particularly so for girls, because some people thought spicy food in infancy would mean they were more likely to become sexually promiscuous in later life. Women were also expected to show a preference for lighter, blander foods throughout life, in line with gender stereotypes of the time. Sickroom food, similarly, was supposed to soothe and not excite, and the advice for the sick was to present small quantities of easily digested food, which should them be removed if uneaten so as not to cause nausea. Q: Hey! Shouldn’t Mrs Crocombe crack each egg into a bowl to check its freshness? A: This is Audley End: the eggs were laid that morning. What on earth do you take us for?! But if you do this at home, you should definitely crack them into ramekins to check them first. Q: How is this a pudding when it has a crust? A: Honestly, we Brits call everything a pudding (and in more modern times, pudding has become a generic word for the sweet course, which for Mrs Crocombe was called dessert). Technically a tart is flattish, has pastry as a base and sides, and might have a lattice lid. If the lid is a full pastry lid, then it’s a pie. A deep tart with no top is a pudding. A tart or a deep tart with no bottom is a pudding. Obviously that’s only one category of puddings because (as long-time viewers will know!) there are also boiled, steamed, set and iced puddings.
Is the Tapioca used in this recipe any different from the ones used today? Namely, the ones used for Tapioca Pearls, or more commonly known as Boba. If yes, I didn't realize that Tapioca has been around for a while now. At least I learned something today. Do you have any other uses for Tapioca during those days? Thank you.
But why add any pastry at all to actual pudding (not the general term as Brits use it)? What point does the crust serve? In the U.S. no type of pudding is served with any crust along just the sides or any at all otherwise; it would be a tart.
@@jasonanderson4980Wikipedia doesn't say much about the European history of tapioca, but it does say the Portuguese learned of it from indigenous people in Brazil around 1500. I would imagine that all seafaring countries would be interested in a cheap source of calories that had a shelf life of two years, so England probably was experimenting with it not too much later.
🤣 Mine’s unformed, too! I was thinking that’d be awesome to make just for a weekend supper with family. Bust out the Crescent roll dough and away you go! Maybe chuck some pumpkin spice in it.
@@mth06834 If they weren't paying for good, flavourful food for him to eat then there was really nothing else because apparently his intelligence wasn't enhanced while at school, lol.
@@mth06834 Mrs. Crocombe was wondering where the money that his parents spent on the boarding school tuition went, if his pudding at school tasted like glue
I used to work in a hospital when the head cook would make actual baked custard from scratch. It was so good that I'm not sure any of the patients ever got any.
Mrs. Crocombe: "Today, i am making a simple tapioca pudding, for a sickroom supper." Me, also sick, staring down at my bouillon cubes in hot water and saltine crackers on the side:😢
Feel better! Tip: Add some ginger to whatever your broth is, if you’re not allergic. Whether you have cramps or a tummy ache or a cold, ginger works wonders!
I recently spent some time in London for unrelated reasons, but I couldn’t *not* take a day to trek out to Audley End and see the infamous kitchen for myself. I’m so glad I did. Thank you English Heritage for keeping this slice of history alive ❤️
I'd eat that. Reminds me of 'rice pudding', which is fairly popular in Germany, especially with kids. I had no idea, that tapioca pearls were available in Victorian England. How interesting!
We have rice pudding here in England too! Lots of people in my parents' generation seem to have issues with milk puddings due to bad experiences when they were at school, but I love both tapioca and rice pudding! (However, I think Indians make the best rice pudding, kheer flavoured with cardamom 😊)
Dear @@Baccatube79, was wondering the very same thing - so I Googled it: 'Sago vs tapioca: they may appear identical, but they're sourced quite differently. Tapioca comes from cassava - a long root of a vegetable. In some South American countries the root is actually called tapioca. Sago is made from the pith of the sago palm'. ✌🏻☺️
I wish a speedy recovery to the person that tapuoca puddin' was made for. Hopefully it is not his Lordship or her Ladyship. Awesome as always. Somply love "The Victorian Way". And am looking very much forward to Christmas delights made by Mrs. Crocombe... like syllabub...
Classic Mrs C, making a delicious dish for my small & unformed appetite, whilst throwing shade at public schools. I must make this, it looks delicious.
Always loved ‘frog spawn’ though ours was properly cooked, served with a lovely blob of jam! That and rice pudding were my favourite desserts in England. Not had either in years. It might be time to have them again as a nostalgic treat. I now eat ‘rice pudding’ as a complex risotto and my last one was absolutely delicious. An old friend (chef) taught me the basics and I have risotto frequently….stirring all the while. Mrs C wouldn’t be able to throw shade at me there.
Mandioca……good mashed instead of potatoes or as flour. I think the poison is squeezed out of the chopped up raw root. I lived in Brazil many years ago and I still remember the food, but I have forgotten most of my Portuguese.
I love Tapioca pudding, in México we eat it like the portuguese, in a cup and with lots of cinnamon. Oh well, I guess we all have "small and unformed appetites" 🥲😂😂
Thank you, I think we all really needed a new visit with Mrs. Crocombe! When I was a child, the only tapioca pudding I'd encountered was like a tasteless American-style Jell-O pudding with unpleasant little pellets that felt like half-congealed craft glue and tasted like sadness. It quickly became a by-word for all things disgusting on a dinner table. Mrs. C's version actually looks appetizing though!
LOL this just brought back memories! As a child of the 1960's (USA), my mother made this for me when I got sick-which was often. I don't remember her rationale, but it was just what you fed a sick child. It tasted wonderful, and was easy on my sore throat. I don't recall anything about it "soothing my emotions" though.😅
I actually had tapioca all weekend. My gastroparesis was acting up, and that's a tasty food that I can sometimes digest, but if I can't, then it's also easy to throw up with minimal pain.
Yey, a new Mrs. Crocombe video. This week, I'll be making a cranberry apple pie from Max Miller's Tasting History channel for our Thanksgiving meal. I wonder if Mrs Crocombe has any good holiday recipes, maybe for Christmas?
We used to call tapioca frog spawn when we had it for school lunches too. It was gluey and disgusting and to this day I can’t stand the thought of it. Mrs Crocombe’s looks much nicer!
Same. I couldn't eat it, it made me feel so grossed out. Mind you it was just made with milk, not that custardy mix with eggs, cinnamon and lemon. I might *almost* have been tempted by that!
YES! we called it the same (south coast UK) I'm sure it had not been simmered for two hours of the side of a range - but boiled for hours!! Also we had no pastry case or cinnamon or lemon in ours at school.
Finally a recipe I have all the ingredients for! Granted, tapioca isn't commonly used here in Germany, but I got some from an Asian supermarket to cook tapioca custard with. Super curious what it's like when it's baked with pie crust. Have to try that at some point!
Tapioca was the worst dessert during school dinners. Always served lumpy and lukewarm with a spoonful of jam. The dinnerladies always insisted we had to eat at least half before we could leave the table. Chocolate concrete and pink custard was the top tier dessert
As an American who would only ever eat tapioca pudding (or rice pudding) cold, lukewarm tapioca sounds awful. I do wonder why these dishes are usually served cold int he US and warm in the UK?
1:52 "I have no idea how they discovered it" I wonder this about things all the time lol. Like, who first looked at a mushroom and thought "Mmmm, that knobbly thing growing on 💩 looks good!" Or oysters? How chocolate was first figured out? Seriously, I wonder about this stuff a lot sometimes 😅😅
I've never heard of tapioca (or Frogs spawn as we too called it at school) in a pastry case before! we also had ground rice pudding made in much the same way. - though at school we had no cinnamon or lemon... and hardly any sugar!!
The root is full of cyanide which has to be removed by repeated washing in clear water. Apparently the people who used to harvest it from the wild would shave it into mesh bags then hang those in a flowing river for a day or two. As a bonus the cyanide leaching out would stun fish downstream so they got those too!
She has returned again! - and with a simple pudding that I can possibly replicate at home. I reckon that without the 'crust' and the copious amount of sugar, the pudding just seems like baby food of the Victorian times.
We also called it Frogspawn at school. 😂The other two desserts we hated were Slimeolina and Prunes in juice. Now one ever went back for seconds when those three were on the school dinner menu. 🤢
You made me recall school days with the prunes for dessert 😂🤢 we had one boy that loved them. He got everyone else's in the whole lunchroom! 😢 oh my. Always wondered how he made it thru the rest of the school day,lol.
As a Brazilian, I must say not all cassavas are toxic. Here, we have basically 2 different types, which are called "brava" cassava and "mansa" cassava (which can be kinda translated into "wrath" and "gentle"). First one is the toxic one, used to make flour and other industrial products, and the other is the safe one that we usually just boil or deep fry and eat.
We call tapioca balls as Sago. Nice added texture to cold sugary beverages during the hot weather. Also, it's December and yet it's 32C here. Summer never left 🫠
My gran fed us grave yard stew as kids when we were sick. Kind of like a deconstructed bread pudding. Egg was poached in hot milk and then put on a slice of buttered or plain toast and the scalded milk was poured over it. I still love that meal. Finish with a touch of flake salt and a dash of pepper if you’re feeling up to it. I also like tapioca pudding and lemon curd and Blanche mage and bread pudding and mayo on white bread. I may have never left the nursery! lol.
One of my favorite dishes growing up was 'frog eye salad' which is like ambrosia salad with tapioca. Very midwestern America. (Where everything is called salad like the brits call everything pudding!)
Lol the frog comment, I have added green food dye to serve frog eggs as fun things when my sons were small. I love tapioca pudding but I use the simple box where you just add milk, sugar, tapioca, and an egg. I always add extra eggs though and then some vanilla. I make it at least once a week with vanilla custard and chocolate pudding in rotation! I have never used the pearl tapioca so it was interesting to learn how to use it! Thank you for the history too!
When my husband and I were suffering through our first COVID infection, I made the more modern version of tapioca pudding. Served warm, it was wonderfully soothing to our sore throats.
This has got to be a Portuguese recipe! We put lemon and cinnamon in EVERYTHING! And the soft pudding eaten with a spoon is pappas, a wheat-based soupy concoction. Some make it from flour, some from farina (Cream of Wheat) which is what my avó made for me when I was sick. (And also when it was cold out!) Also has a milk base and slow simmered with sugar and spices. She also LOVED tapioca.
My first thought was 'Urgh, frogspawn'. But I bet this pudding is much tastier than the stuff we were served up (and rejected) at school dinners. That and Glue Pudding (Semolina), they might have been cheap but the price per consumed portion certainly wasn't.
I'm from Brazil, and these kind of tapioca pearls are usually eaten as a very cheap and easy dessert, it's cooked in water in a pressure cooker, then wine or a artificial raspberry cordial is added. I do not like it, but it's very traditional. I've never seen this kind of tapioca-milk-pudding served here.
Tapioca pudding if I'm ill? It's a miracle, I'm cured! My pneumonia and typhoid fever have gone and my broken legs and pelvis have fully healed honest I'm going samba dancing tonight.
I remember boarding school tapioca pudding . Royal Masonic school, Bushey. The meals were generally inedible, but the teaching staff who oversaw the refectory had a sadistic bent on making all the inmates eat the stuff.
Hello, everyone. Welcome back to Mrs Crocombe's kitchen! Here are the answers to some questions you may have about this recipe, from historian Annie Gray...
Q: What is it with the British and milk puddings?
A: Well, we just love them. Take a starch, add milk, simmer them forever, boiled, baked, sweetened, or eaten with jam…they’ve been a staple for the sickroom and the nursery since the mid-nineteenth century, but they were also served at light meals, or as middle-class sweet courses. American pudding is confusing to British people. I think we’d call it flavoured custard? Or blancmange which didn’t set properly? But when there’s a starchy element it’s sort of a milk pudding as well.
Q: Why were they deemed suitable for sickroom and nursery food?
A: The Victorians felt that children should be fed bland food that would not excite or stimulate them. This was particularly so for girls, because some people thought spicy food in infancy would mean they were more likely to become sexually promiscuous in later life. Women were also expected to show a preference for lighter, blander foods throughout life, in line with gender stereotypes of the time. Sickroom food, similarly, was supposed to soothe and not excite, and the advice for the sick was to present small quantities of easily digested food, which should them be removed if uneaten so as not to cause nausea.
Q: Hey! Shouldn’t Mrs Crocombe crack each egg into a bowl to check its freshness?
A: This is Audley End: the eggs were laid that morning. What on earth do you take us for?! But if you do this at home, you should definitely crack them into ramekins to check them first.
Q: How is this a pudding when it has a crust?
A: Honestly, we Brits call everything a pudding (and in more modern times, pudding has become a generic word for the sweet course, which for Mrs Crocombe was called dessert). Technically a tart is flattish, has pastry as a base and sides, and might have a lattice lid. If the lid is a full pastry lid, then it’s a pie. A deep tart with no top is a pudding. A tart or a deep tart with no bottom is a pudding. Obviously that’s only one category of puddings because (as long-time viewers will know!) there are also boiled, steamed, set and iced puddings.
Is the Tapioca used in this recipe any different from the ones used today? Namely, the ones used for Tapioca Pearls, or more commonly known as Boba. If yes, I didn't realize that Tapioca has been around for a while now. At least I learned something today.
Do you have any other uses for Tapioca during those days?
Thank you.
Does the crust serve any particular purpose? And would it have been eaten as well or is it mainly there for the presentation of the dish?
Nope, same stuff - just formed into much smaller pearls than bona for tea@jasonanderson4980
But why add any pastry at all to actual pudding (not the general term as Brits use it)? What point does the crust serve? In the U.S. no type of pudding is served with any crust along just the sides or any at all otherwise; it would be a tart.
@@jasonanderson4980Wikipedia doesn't say much about the European history of tapioca, but it does say the Portuguese learned of it from indigenous people in Brazil around 1500. I would imagine that all seafaring countries would be interested in a cheap source of calories that had a shelf life of two years, so England probably was experimenting with it not too much later.
Come for the pudding, stay for the shade.
I wonder what Mrs. Crocombe would say about boba tea…
Best comment ever!
Best comment ever on a Mrs. Crocombe video!!
😂😂😂
This comment slayed me
Me: "I love Tapioca!"------- Mrs. Crocombe: "You have a small, unformed appetite!"
😂😂😂
🤣
Mine’s unformed, too! I was thinking that’d be awesome to make just for a weekend supper with family. Bust out the Crescent roll dough and away you go! Maybe chuck some pumpkin spice in it.
I love tapioca pudding. Most puddings, actually.
Wishing a speedy recovery whoever that tapioca pudding was for.
Don't worry the pudding will have passed through their system in 4-6 weeks.
so darling
Im sure they'll survive the pudding, if they're lucky...
unfortunately they are indeed dead now...
04:29
Mrs. Crocombe: “I don’t know what his parents were paying for!”
OMG THE SHADE 😭😭😭
I don't get it- lolol.
@@mth06834 If they weren't paying for good, flavourful food for him to eat then there was really nothing else because apparently his intelligence wasn't enhanced while at school, lol.
@@mth06834 Mrs. Crocombe was wondering where the money that his parents spent on the boarding school tuition went, if his pudding at school tasted like glue
I remember sick room food as a child in the sixties we were fed egg custards and yes rhey really worked as a light food full.of nourishment
Same here. My mom would make a poached egg mixed with cut-up toast whenever we had been sick. It was actually quite tasty.
Mom's special comfort food was custard in the little custard Pyrex cups. One of my grandmas made tapioca pudding, so that's a comforting memory, too.
I used to work in a hospital when the head cook would make actual baked custard from scratch. It was so good that I'm not sure any of the patients ever got any.
Apparently a light lunch for an invalid:
Lettuce soup
Steamed white fish
Rice pudding
Mrs. Crocombe: "Today, i am making a simple tapioca pudding, for a sickroom supper."
Me, also sick, staring down at my bouillon cubes in hot water and saltine crackers on the side:😢
I'm sorry. I hope you feel better soon.
Hope you’re feeling better soon ❤
Feel better! Tip: Add some ginger to whatever your broth is, if you’re not allergic. Whether you have cramps or a tummy ache or a cold, ginger works wonders!
Aw, I hope you feel better soon.
🫂
I recently spent some time in London for unrelated reasons, but I couldn’t *not* take a day to trek out to Audley End and see the infamous kitchen for myself. I’m so glad I did. Thank you English Heritage for keeping this slice of history alive ❤️
Do you ever watch Royal Recipes? The last few seasons are filmed at Audley End. It's a great cooking show.
After seeing the state that Londonistan is these days, I'm sure it was a breath of fresh air 🤣
I’ve been there too, it was a good day out last year. ❤
I envy you the experience! Glad you had a wonderful time!
So did ms crocombe truly exist then?
Don’t know about anyone else but the music gives me warm cosy feelings ☺️ Love tapioca, haven’t had it since school days.
Ditto. ❤
Me, too. Just the opening bars lower my blood pressure
My 4 yr old son LOVES to watch Mrs. Crocombe cook in the "old kitchen". He was very excited to see a new episode!
In a dull and uncertain world, Mrs Crocombe is witty and never in doubt. Shade on, Mrs C.
Oh Mrs. Crocombe I've missed you.🥰
Nutmeg! A dash of nutmeg elevates the pudding
And helps the stomach
You’ve made Townsends proud with that remark!
You know better than Mrs. Crocombe?
Found Townsend alt account
Wonderful Mrs Crocombe! She enlightens the most gray day!
I'd eat that. Reminds me of 'rice pudding', which is fairly popular in Germany, especially with kids.
I had no idea, that tapioca pearls were available in Victorian England. How interesting!
We have rice pudding here in England too! Lots of people in my parents' generation seem to have issues with milk puddings due to bad experiences when they were at school, but I love both tapioca and rice pudding!
(However, I think Indians make the best rice pudding, kheer flavoured with cardamom 😊)
Tapioca was regarded as a very old-fashioned food when I was a child
Ist das Sago?
Dear @@Baccatube79, was wondering the very same thing - so I Googled it:
'Sago vs tapioca: they may appear identical, but they're sourced quite differently. Tapioca comes from cassava - a long root of a vegetable. In some South American countries the root is actually called tapioca. Sago is made from the pith of the sago palm'. ✌🏻☺️
@@Baccatube79 ja
SYLLABUB? Mrs. C. have you shown us how to make this before? If not, any chance you will in the future? 😃 PLEASE!!!
Stay tuned... 👀
@EnglishHeritage 🎉🎉🎉
@@EnglishHeritageWe need weekly videos from the beautiful and shade throwing
Ms. C.
Max Miller over at Tasting History has shown us.
@@kahnabull1694Yes, but not with the shade of Mrs. Crocombe.
Is it just me or does anyone else feel very cozy and special when Mrs. Crocombe says: “Ahh, hello again. Nice to see you.”? ☺️
I wish a speedy recovery to the person that tapuoca puddin' was made for. Hopefully it is not his Lordship or her Ladyship.
Awesome as always. Somply love "The Victorian Way". And am looking very much forward to Christmas delights made by Mrs. Crocombe... like syllabub...
Absolutely LOVE Mrs. Crocombe! Her voice is soooo soothing and nurturing, just like the dishes she makes! 💗🥰🤤
Tapioca pudding for the sickroom? Suddenly I feel feverish...
Classic Mrs C, making a delicious dish for my small & unformed appetite, whilst throwing shade at public schools. I must make this, it looks delicious.
New Mrs. Crocombe vid dropped boys lets gooooooooooooo
Always loved ‘frog spawn’ though ours was properly cooked, served with a lovely blob of jam! That and rice pudding were my favourite desserts in England. Not had either in years. It might be time to have them again as a nostalgic treat. I now eat ‘rice pudding’ as a complex risotto and my last one was absolutely delicious. An old friend (chef) taught me the basics and I have risotto frequently….stirring all the while. Mrs C wouldn’t be able to throw shade at me there.
Rather you then me. Tapioca was a pudding I always left at school 🤮
As a Brazilian I've been eating cassava in many forms all over my life, and never, ever seen something like this.
Mandioca……good mashed instead of potatoes or as flour. I think the poison is squeezed out of the chopped up raw root. I lived in Brazil many years ago and I still remember the food, but I have forgotten most of my Portuguese.
I love Tapioca pudding, in México we eat it like the portuguese, in a cup and with lots of cinnamon. Oh well, I guess we all have "small and unformed appetites" 🥲😂😂
Thank you, I think we all really needed a new visit with Mrs. Crocombe! When I was a child, the only tapioca pudding I'd encountered was like a tasteless American-style Jell-O pudding with unpleasant little pellets that felt like half-congealed craft glue and tasted like sadness. It quickly became a by-word for all things disgusting on a dinner table. Mrs. C's version actually looks appetizing though!
I'd like to try the contrast of a crispy crust with the tapioca egg custard filling, too.
Same here! It reminded me of frogspawn 😂 My mum used to put a big blob of jam in the middle to add taste in the 80’s.
LOL this just brought back memories! As a child of the 1960's (USA), my mother made this for me when I got sick-which was often. I don't remember her rationale, but it was just what you fed a sick child. It tasted wonderful, and was easy on my sore throat. I don't recall anything about it "soothing my emotions" though.😅
My mom made it, too, though she used Minute Tapioca, which cooks up a lot faster. I haven't had it in a long time, and I miss it.
Tapioca is very common here in Brazil. Glad to see it in the channel ❤
Could you cut into it at the end please so we can see what it looks like inside? This is an integral part of any recipe video! Many thanks.
It looks like tapioca pudding. 😂 you don't cut it so much as scoop it out.
She back and she making another batch of homemade pudding 🍮🍮❤️❤️😋😋
So happy to see you this morning! I have recently been telling so many friends about you. 😊
It’s been too long, Mrs. C. Great to see you.
What a treat!
Thank you, English Heritage!
Fabulous! Enchanting in every possible way!
I actually had tapioca all weekend. My gastroparesis was acting up, and that's a tasty food that I can sometimes digest, but if I can't, then it's also easy to throw up with minimal pain.
So glad you’re back! I’ve missed my time with Mrs. Crocombe!
Yey, a new Mrs. Crocombe video. This week, I'll be making a cranberry apple pie from Max Miller's Tasting History channel for our Thanksgiving meal. I wonder if Mrs Crocombe has any good holiday recipes, maybe for Christmas?
We used to call tapioca frog spawn when we had it for school lunches too. It was gluey and disgusting and to this day I can’t stand the thought of it. Mrs Crocombe’s looks much nicer!
one i would actually eat
Same. I couldn't eat it, it made me feel so grossed out. Mind you it was just made with milk, not that custardy mix with eggs, cinnamon and lemon. I might *almost* have been tempted by that!
YES! we called it the same (south coast UK) I'm sure it had not been simmered for two hours of the side of a range - but boiled for hours!! Also we had no pastry case or cinnamon or lemon in ours at school.
I had a music teacher/band director who loathed tapioca pudding. She called it "fish eyes in glue".
We used to call it fish eggs as well
Finally a recipe I have all the ingredients for! Granted, tapioca isn't commonly used here in Germany, but I got some from an Asian supermarket to cook tapioca custard with. Super curious what it's like when it's baked with pie crust. Have to try that at some point!
Tapioca was the worst dessert during school dinners. Always served lumpy and lukewarm with a spoonful of jam. The dinnerladies always insisted we had to eat at least half before we could leave the table.
Chocolate concrete and pink custard was the top tier dessert
There’s something VERY wrong if you need to force children to eat their pudding!
As an American who would only ever eat tapioca pudding (or rice pudding) cold, lukewarm tapioca sounds awful. I do wonder why these dishes are usually served cold int he US and warm in the UK?
I simply used to refuse dessert if it was tapioca. Would rather go without dessert then eat it
1:52 "I have no idea how they discovered it" I wonder this about things all the time lol. Like, who first looked at a mushroom and thought "Mmmm, that knobbly thing growing on 💩 looks good!" Or oysters? How chocolate was first figured out? Seriously, I wonder about this stuff a lot sometimes 😅😅
My “how ever did they figure that out ????” is vanilla!
How I yearn to gift Mrs Crocombe with a good silicone spatula...
I've never heard of tapioca (or Frogs spawn as we too called it at school) in a pastry case before! we also had ground rice pudding made in much the same way. - though at school we had no cinnamon or lemon... and hardly any sugar!!
Cassava is also poisonous if eaten raw but the cooking process eliminates the nastiness
The root is full of cyanide which has to be removed by repeated washing in clear water. Apparently the people who used to harvest it from the wild would shave it into mesh bags then hang those in a flowing river for a day or two. As a bonus the cyanide leaching out would stun fish downstream so they got those too!
She has returned again! - and with a simple pudding that I can possibly replicate at home. I reckon that without the 'crust' and the copious amount of sugar, the pudding just seems like baby food of the Victorian times.
Just yesterday I was wishing there was a new Mrs Crocombe video. Today my wish has come true.
I just love this shady lady!!
I love watching your videos.
Impressive decorative edge on that crust, I don't think I could do that with just my hands.......
ooh yum!! The Dutch also eat Tapioca as Griesmeelpudding. It has a custard base
Another Mrs Crocombe video, THAT'S what I'm thankful for this year
We also called it Frogspawn at school. 😂The other two desserts we hated were Slimeolina and Prunes in juice. Now one ever went back for seconds when those three were on the school dinner menu. 🤢
You made me recall school days with the prunes for dessert 😂🤢 we had one boy that loved them. He got everyone else's in the whole lunchroom! 😢 oh my. Always wondered how he made it thru the rest of the school day,lol.
Post traumatic school dinner syndrome 😢 @@angelavorhees5946
Mrs Crocombe always makes my day!!❤
My husband loved Tapioca. 💕
“I don’t know what his parents were paying for.” BURN 🔥
Ms crocombe has always been good at shade. lol
I was not expecting it to be served like this, when i was given this as a kid it was served in a bowl with a blob of jam on top.
Yep! And reminded me of frogspawn!
Just what we need as winter approaches, or (looks out) has already arrived.
As a Brazilian, I must say not all cassavas are toxic. Here, we have basically 2 different types, which are called "brava" cassava and "mansa" cassava (which can be kinda translated into "wrath" and "gentle"). First one is the toxic one, used to make flour and other industrial products, and the other is the safe one that we usually just boil or deep fry and eat.
Commenting for the Algorithm! Hope this gets as popular as your other vids!
We call tapioca balls as Sago. Nice added texture to cold sugary beverages during the hot weather.
Also, it's December and yet it's 32C here. Summer never left 🫠
Yay, Mrs. Crocombe is back!
How lovely! I have never seen tapioca in a pastry...so interesting!
My gran fed us grave yard stew as kids when we were sick. Kind of like a deconstructed bread pudding. Egg was poached in hot milk and then put on a slice of buttered or plain toast and the scalded milk was poured over it. I still love that meal. Finish with a touch of flake salt and a dash of pepper if you’re feeling up to it. I also like tapioca pudding and lemon curd and Blanche mage and bread pudding and mayo on white bread. I may have never left the nursery! lol.
Hello Mrs.Crocombe, nice to see you gain too ☺️👋
the idea of tapioca pie sounds really good.
One of my favorite dishes growing up was 'frog eye salad' which is like ambrosia salad with tapioca. Very midwestern America. (Where everything is called salad like the brits call everything pudding!)
We refer to it as fish eyes and goo.
Lol the frog comment, I have added green food dye to serve frog eggs as fun things when my sons were small. I love tapioca pudding but I use the simple box where you just add milk, sugar, tapioca, and an egg. I always add extra eggs though and then some vanilla. I make it at least once a week with vanilla custard and chocolate pudding in rotation! I have never used the pearl tapioca so it was interesting to learn how to use it! Thank you for the history too!
What an honor to have a tapioca pudding here 🥰 here in Brazil we do it with coconut milk and condensed milk, it’s delicious too
Very first thing I learned to cook. Now i have a desire to make it!
When my husband and I were suffering through our first COVID infection, I made the more modern version of tapioca pudding. Served warm, it was wonderfully soothing to our sore throats.
A lovely way to start a day. Thank You.
This looks like it would be very good, to be honest - even though I've never loved the texture of tapioca! Lemon and cinnamon, hmmm...
As always this is a delight and a small but joyous reprieve for me in these soon to be harder times.
Trust Mrs Crocombe to make tapioca look amazing!
This has got to be a Portuguese recipe! We put lemon and cinnamon in EVERYTHING!
And the soft pudding eaten with a spoon is pappas, a wheat-based soupy concoction. Some make it from flour, some from farina (Cream of Wheat) which is what my avó made for me when I was sick. (And also when it was cold out!)
Also has a milk base and slow simmered with sugar and spices. She also LOVED tapioca.
Love this. And yes, cassava is poisonous but if you cook it down long enough add neutralizes the poison
Why does everything that comes out of Mrs Crocombe's mouth sound like a euphemism! "I've already greased my pie dish" 😂
These videos are such a treat!
I remember school dinners tapioca with a swirl of raspberry jam it was lovely
FYI, and from the USA, I am one of your biggest fans, Mrs. Crocombe!
Love this channel
Thank you Mrs Crocombe, looks really nice
My mother always beat in egg whites. It makes a big difference in texture and I prefer it to the rubberized version.
Can you PLEASE make a cookbook of all the recipes you made on this channel!?!?
My first thought was 'Urgh, frogspawn'. But I bet this pudding is much tastier than the stuff we were served up (and rejected) at school dinners. That and Glue Pudding (Semolina), they might have been cheap but the price per consumed portion certainly wasn't.
She is baaaaaack!!
"This is Audley End: the eggs were laid that morning"
Gunna be making this for Christmas! This looks delicious
Mrs Crocombe is my Patronum
I'm from Brazil, and these kind of tapioca pearls are usually eaten as a very cheap and easy dessert, it's cooked in water in a pressure cooker, then wine or a artificial raspberry cordial is added. I do not like it, but it's very traditional.
I've never seen this kind of tapioca-milk-pudding served here.
i love u mrs crocombe
As to not excite the appetite, love it!
Tip: You can shorten the cooking time by soaking your tapioca overnight. It'll still need a good 30 minutes though.
Tapioca pudding if I'm ill? It's a miracle, I'm cured! My pneumonia and typhoid fever have gone and my broken legs and pelvis have fully healed honest I'm going samba dancing tonight.
Love Mrs. C’s take on tapioca pudding 😂
Yay!!! Mrs. Crocombe!!!!
Thank you and merry christmas
I remember boarding school tapioca pudding . Royal Masonic school, Bushey. The meals were generally inedible, but the teaching staff who oversaw the refectory had a sadistic bent on making all the inmates eat the stuff.
My in-laws serve it for breakfast, though theirs is boiled instead of baked. I prefer the baked.
My mother made great tapioca pudding! I loved the frog eyes!