From the magazine Olivia Potts

It’s time to reclaim tapioca pudding

Olivia Potts
 Natasha Lawson
EXPLORE THE ISSUE 31 May 2025
issue 31 May 2025

‘Nothing will surely ever taste so hateful as nursery tapioca,’ wrote Elizabeth David. She’s not alone in her hatred of the stuff: tapioca pudding has become a shorthand for those childhood dishes we look back on with horror.

It’s exactly those dishes that I’m trying to restore to their former glory – if such a glory ever existed. In fact, the first recipe I wrote in these pages was about blancmange, an attempt to persuade readers that that school dinner staple was worth a revisit. From there, rice pudding was a similar challenge and made way for jam roly-poly, spotted dick and cornflake tart.

Though I’ve had tapioca pudding on my dish list for some time, I haven’t been brave enough to give it a go. You see, there are always rice-pudding naysayers and spotted-dick sniggerers, but there are equally evangelists of those same puddings. I’m not sure the same can be said of tapioca: it was pretty much universally loathed. Can tapioca be rehabilitated?

There is hope: other cultures don’t have the same problem with the texture of tapioca. Che chuoi is a Vietnamese pudding made with tapioca cooked in coconut milk and served with banana; tambo-tambo is a Filipino tapioca dessert also made with coconut milk, but served with mango. A classic Cantonese treatment of tapioca is to cook it into a custard and then bake it under a pineapple bun-style pastry crust.

In Britain, tapioca sits in the class of milk puddings – rice pudding, semolina, arrowroot pudding, macaroni pudding – all of which are simmered in sweet milk until soft, thickening the milk around them.

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Olivia Potts
Written by
Olivia Potts
Olivia Potts is a former criminal barrister who retrained as a pastry chef. She co-hosts The Spectator’s Table Talk podcast and writes Spectator Life's The Vintage Chef column. A chef and food writer, she was winner of the Fortnum and Mason's debut food book award in 2020 for her memoir A Half Baked Idea.

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