Modern Tapioca Pudding

Ingredients

• 0.33 cup Pearl Tapioca (Original recipe calls for 5 tablespoons, which is about 1/3 cup)
• 4 cups Milk (For scalding)
• 0.25 cup Fine Cornmeal (Replaces 'Indian meal')
• 0.5 cup Molasses (Original recipe calls for 3/4 cup, adjusted for modern taste)
• 2 tablespoons Unsalted Butter (Original recipe calls for 3 tablespoons, slightly reduced)
• 0.75 teaspoon Salt (Original recipe calls for 1 1/2 teaspoons, halved for modern taste)
• 1 cup Milk (For pouring over the pudding before baking)
• 1 cup Cold Water (For soaking tapioca)

Instructions

1. 1Soak the pearl tapioca in cold water for 2 hours. Ensure the tapioca is fully submerged.
2. 2Scald 4 cups of milk in a saucepan over medium heat. In a separate bowl, combine the cornmeal, molasses, butter, and salt. Pour the scalded milk over the cornmeal mixture and stir well to combine.
3. 3Cook the mixture in a double boiler over simmering water, stirring occasionally, until it thickens (about 20 minutes).
4. 4Drain the soaked tapioca and add it to the thickened mixture. Stir gently to combine. Pour the mixture into a buttered 8x8 inch baking dish. Pour the remaining 1 cup of milk over the top, but do not stir. Bake in a preheated oven at 325°F (160°C) for 1 hour and 15 minutes, or until the pudding is set and lightly browned.
5. 5Let the pudding cool slightly before serving. It can be served warm or cold.