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Tuesday, June 14, 2016

Plum Wonderful for Breakfast or Dessert

Janet Groene's
Tapioca Plum Pudding
    Quick-cooking tapioca is a useful thickener to keep in the RV pantry. It keeps forever and cooks into juicy little BB’s, adding an interesting texture to the finished dish. Serve with crisp toast for breakfast or with regular or whipped cream for dessert. Personally, I like it with French vanilla dairy free cream, which is available in regular or sugar free. 

Small can evaporated milk (2/3 cup)

½ cup “minute” tapioca

1 teaspoon vanilla
½ teaspoon cinnamon
1 cup chopped pitted prunes (tightly packed)
1/3 cup white or brown sugar or equivalent
Cream or milk

    Add water to the evaporated milk to make two cups liquid. Stir liquid, tapioca, vanilla, cinnamon, prunes and sugar in a pressure cooker. Bring to full pressure. Hold 3 minutes, then set aside while pressure returns to normal. Serve with milk or cream and more sugar if you like. Serves 4 to 6.

Saucepan method: Assemble as above and cook, stirring over low-medium heat, until it's thick and tapioca is plump. 

See Janet Groene's RV-ready recipes at

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