Tapioca comes from the cassava root and is not a ‘seed’ but processed pieces of the dried root. It makes a delicious milky pudding which is similar to rice pudding.
Directions for use:
Place 130g tapioca in a bowl with 750ml milk and soak overnight. Once soaked, add the seeds of a vanilla pod, 75g sugar and a pinch of salt to a pan, then whisk in 2 beaten eggs. Slowly bring to a simmer stirring continuously. Cook for around 10 minutes, when it should be almost translucent. Remove from heat and stir in some cream or jam to bring those memories flooding back!