Learnt this from my nana and it’s still my fave today!

There’s a certain magic in the way a simple, old-fashioned dessert like tapioca pudding can bring back memories of family gatherings and cozy evenings by the fire. This slow cooker version of tapioca pudding is a nod to the classic recipes that have been passed down for generations in Midwestern kitchens. Using a slow cooker means you can achieve a creamy, comforting dessert with minimal effort, perfect for those who want to revel in nostalgia or introduce this timeless treat to a new generation.

Tapioca pudding is delightful on its own, but it pairs beautifully with a dollop of freshly whipped cream or a sprinkling of cinnamon on top. For a real treat, serve it warm with a side of stewed fruit, such as apples or berries, which complements the creamy texture and adds a touch of tartness. This pudding also makes a lovely accompaniment to a homey Sunday dinner or as a charming addition to a brunch spread.

Servings: 6

1/2 cup small pearl tapioca
4 cups whole milk
1/2 cup granulated sugar
2 large eggs, lightly beaten
1 teaspoon vanilla extract
1/4 teaspoon salt