Caramelised Tapioca Pudding

A pudding-like cake. Absolutely delicious served hot from the oven - serve with vanilla ice-cream. Two different toppings are given. In Australian we can purchase "Top and Fill" a caramelised condensed milk in a tin - this can be substituted.

• Ready In: 1 hr 25 mins
• Serves: 6

Ingredients

• Pudding

• 600  g tapioca, coarsley grated
• 2  eggs, lightly beaten
• 2  tablespoons butter
• 100  g sugar
• 1⁄4 teaspoon salt
• 1  tablespoon tapioca flour
• 250  g  thick coconut milk

• Topping 1

• 250  g  condensed milk
• 1  tablespoon flour
• 1  egg yolk, beaten

• Topping 2

• 1⁄2 cup brown sugar
• 1⁄2 cup  thick coconut milk

Directions

1. Combine pudding ingredients and stir to mix well.
2. Pour mixture into foil lined 20cm pan and bake in preheated oven 160 Degrees C for 35 - 40 minutes.
3. Top pudding with either Topping 1 or Topping 2.
4. For topping 1: Mix condensed milk and flour in pot stirring continuously until mixture is thick.
5. Lower heat and qucickly whisk in the egg yolk.
6. Cook for two more minutes before pouring over pudding.
7. Grill over high heat to brown top for 2 minutes.
8. For Topping 2, mix togtether ingredients. Pour mixture over pudding and bake for another 25 minutes.