Tapioca pudding with fresh raspberries

I absolutely love milk based puddings, rice pudding, custard and my all time favourite tapioca. It is relatively inexpensive to make and is something the whole family can enjoy. Its versatile too being both yummy on its own, with fruit or just a swirl of honey. You can also alter the amount of sugar used or substitute with honey or agave nectar.

Tapioca Pudding

50g Tapioca pearls
500mls full fat milk
25g sugar or 1 teaspoon honey/agave nectar

Place all ingredients into a medium sized saucepan and gently bring to the boil stirring all the time to allow the sugar to dissolve. Reduce heat and allow to simmer until the pearls are translucent and the liquid is absorbed.
To make a creamier, richer pudding substitute half of the milk for cream.

Try omitting half of the sugar and swirl jam in at the end to satisfy the sweet tooth.