Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1 c Large pearl tapioca 3 c Brown sugar
1 1/2 ts Vanilla extract Whipped Cream Topping
4 c Water 1 ds Salt
1 c Chopped English walnuts

This is another unique pudding and a very old recipe. Cooking the
large pearl tapioca slowly for hours in a brown-sugar sauce gives
this dessert an intense flavor. The additon of English walnuts
provides a satisfying crunch. Frequently this pudding was cooked in
the oven or in a double boiler, but get ideal results, requiring no
watching, with a crockpot.
Place the tapioca and water in a crockpot. Soak overnight.
Do not drain tapioca. Add brown sugar and salt and cook for 12
hours on low.
Stir once in a while. The tapioca becomes clear and the texture is
gelatinous at the end of the cooking period. Let cool. Add vanilla,
a bit more salt if needed, and the walnuts. Transfer to a shallow
serving bowl and spread top liberally with Whipped Cream Topping.
NOTE: Large pearl tapioca requires long, slow cooking to become
transparent. And each pearl has a tiny bit of starch in the middle
of it that sometimes never completely cooks up which, though edible,
looks unpleasant. The crockpot is absolutely perfect for cooking
these big pearls--and that little starchy bead completely disappears.
Submitted By MICHELLE BRUCE On 02-12-95

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