Butterscotch Pineapple Pudding

Ingredients

• 1/3 C. Minute Tapioca
• 1 C. Brown Sugar, firmly packed
• 4, Tb. Granulated Sugar
• & tsp. Salt
• 1 Qt. Milk
• 2 Egg Yolks
• 2 Egg Whites
• 1 C. Crushed Pineapple, drained but not dry
• 1/3 C. nuts, cut up

Method

1. 1

   Add tapioca, white sugar and salt to milk; cook in double boiler for 15 minutes or until tapioca is clear, stirring frequently.

2. 2

   Pour small amount of tapioca mixture over beaten egg yolks, stirring vigorously.

3. 3

   Return to double boiler and cook until thickened.

4. 4

   Cool.

5. 5

   Add brown sugar to melted butter in small saucepan and stir constantly until melted.

6. 6

   Add pineapple and nuts.

7. 7

   Add to tapioca mixture.

8. 8

   Fold in whipped egg whites.

9. 9

   Chill and serve.

As published

This recipe was extracted from Our favorite recipes (Wilshire Ward LDS, 1957) (1957) by Maude Frances Smeath Weight, page 53. The excerpt below is the record exactly as published.

BUTTERSCOTCH PINEAPPLE PUDDING 1/3 C. Minute Tapioca 1 C. Brown Sugar, 4, Tb. Granulated Sugar firmly packed & tsp. Salt 6 Tb. Butter, melted 1 Qt. Milk 1 C. Crushed Pineapple, 2 Egg Yolks drained but not dry 2 Egg Whites 1/3 C. nuts, cut up

Cook this with the app: pantry check, scaling, and the assistant.