I love the simplicity of homemade tapioca pudding, the delightful milk-based custard thickened with the excess tapioca starch from hundreds of slightly chewy tapioca pearls. If you're planning to make tapioca, the hardest part is waiting for the tapioca pearls to soak. Plan accordingly.
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This recipe is adapted from one by Jamie Oliver, from his book Cook with Jamie. It's a little less dainty than some other versions of shortbread, made extra crumbly by the addition of cornstarch and semolina flour. It's perfect on it's own, or served with berries, sorbet, or ice cream.
Whether you choose to make it because you've got something you need to use up (eggs, milk, stale bread), or just because you love it, bread pudding delivers a whole lot of dessert satisfaction with just a small amount of effort.
These classic french cookies are actually small sponge cakes shaped like a seashell.
This is a decadent chocolate cake, reminiscent of Devil's Food in flavor and moisture. The whipped chocolate ganache frosting is every chocolate fiend's dream, but take care to watch it carefully: if you beat it too far, it will become chunky rather than smooth and light.