Mark Hix recipe: Tapioca with raspberries

Serves 4-6

Damn fine dessert: Tapioca with raspberries (Jason Lowe)

Remember tapioca? It was certainly the butt of many a joke at my school. It does look like frogspawn, but it can make a damn fine dessert. In fact, in some parts of Asia, it is seen as quite luxurious.

100g tapioca, soaked in cold water for 30 minutes and drained
1.5-2ltr milk
60-80g caster sugar
250g raspberries

Put the tapioca in a saucepan with the milk and sugar, bring to the boil and simmer gently (a simmer plate is good for this) for about 30-45 minutes, stirring regularly, until the tapioca is tender and the liquid is thickened to a rice pudding-like consistency.

Remove from the heat and leave to cool, stirring as it's cooling. You can add some more milk during cooking if the mixture is too thick, and add some more sugar if you like it sweeter.

Blend about a quarter of the raspberries in a liquidiser until smooth. To serve, spoon the tapioca into bowls, mix the raspberries with the purée and spoon into the centre of the tapioca.