I tried to make tapioca pudding today for the first time, following the recipe on the box. (Boil, then bake) It came out strange - a layer of burnt milk (shocker), then a layer of thickened milk, then a layer of tapioca. I want a smooth mix of thickened milk and tapioca. Will the microwave work better?
I love it but I've never made it. Other milk puddings I have made always seem better cooked in the microwave for more even cooking. I love my mum's rice pud - she puts nutmeg on the top so you get the skin all crisp. We used to fight over it when i lived at home!!!