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Tuesday, May 17, 2011

Tasty Tuesday Recipe - Maple Walnut Tapioca Pudding : Ruth Tait Creation

Today's Tasty Tuesday Recipe Features: Delicious Food Displayed Beautifully!

From: Ruth Tait Creations

Ruth Tait, a local artist, known for her photography and murals, has imbued this classic dish with a distinctive retro mood in her photograph.

Ruth offers digital photography classes to those wishing to learn how to create different moods in their photography, or just wanting to learn how to use a new digital camera.Ruth loves to cook and bake, and has promised she will be adding more recipes to her site in the near future. Being a photographer, the recipes will look as delicious as they sound! Ruth recently shared this delicious recipe with us on Twitter, We thought you would enjoy it too. 

Maple Walnut Tapioca Pudding

Serves: 2 servings, about 2/3 cup each

Preparation Time: 20 minutes Total Time: 45 minutes

(May we suggest using farm fresh ingredients?)

  • 1 cup low-fat milk
  • 1 large egg, well beaten
  • 1 tablespoon plus 1 teaspoon quick-cooking tapioca
  • Wee pinch of salt
  • 1/4 cup plus 1 tablespoon pure maple syrup, divided
  • 1/2 teaspoon vanilla extract
  • 2 tablespoons chopped walnuts
  • Pinch of ground cinnamon
  • Pinch of ground nutmeg


  1. Combine milk, egg, tapioca and salt in a medium saucepan. Let stand for 5 minutes.
  2. Place the saucepan over medium-low heat and cook 6 to 18 minutes, stirring constantly, until the mixture comes to a boil,  (The length of time will depend on your stove).
  3. Remove from the heat; stir in 1/4 cup of syrup and the vanilla.
  4. Divide the pudding between 2 ramekins or custard cups. Let cool for at least 30 minutes or refrigerate until chilled.
  5. Meanwhile, line a small plate with parchment or wax paper. Coat the paper with cooking spray.
  6. Combine walnuts, the remaining 1 tablespoon syrup, cinnamon and nutmeg in a small saucepan or skillet, and warm over medium-low heat, 1 to 4 minutes stirring, until most of the syrup has evaporated,
  7. . Spread the nuts out onto the prepared paper, and place in the freezer until cool, about 10 minutes.
  8. Crumble the chilled walnut topping into pieces and sprinkle over the pudding just prior to serving.

Tips & Notes

  • Make Ahead Tip: Cover and refrigerate the pudding for up to 3 days. Prepare the walnut topping (Step 4) 15 minutes before serving.

Resource:  recipes - Ruth Tait Creations

Looking for Maple Syrup? Farm Fresh Eggs?
Kennedy farms, just outside Omemee has both!

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