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Tapioca pudding is a sweet pudding made with tapioca and either milk or cream. It is made in many cultures with equally varying styles and may be produced in a variety of ways. Its consistency can differ between recipes: some variations are thin and runny, while some others are viscous enough to pick up with a fork.
Ingredients served alongside and put into tapioca pudding have varied over time. An American style of tapioca pudding in the 19th century was known to contain no sugar within the pudding itself but would be served with sugar and cream on the side. Some recipes circulated in the British Empire during the 18th century used cinnamon, red wine, and even bone marrow as seasonings for the pudding. Tapioca pudding is a popular type of Tong sui in Chinese cuisine. In southern India, jawhuarusee payasam, another type of tapioca pudding, is often made during festivals.
British schoolchildren have nicknamed the dish frog spawn due to its appearance. "School Dinners: Top Of The Slops", Sky News, London, 5 August 2003. Retrieved on 6 November 2011. The Guardian described it as "Britain's most hated school pudding" with names such as fisheyes, frogspawn, and eyeball pudding. It is, however, making a comeback in the 21st century in many restaurants, including several restaurants.
Tapioca pudding was one of the dishes that Rhode Island army officers ate for their Fourth of July celebrations during the siege of Petersburg.
In the United Kingdom, July 16th is recognized as National Tapioca Pudding Day.
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