I made Tapioca Pudding tonight and it came out really nice....however...even on low setting the milk and some of the tapioca burned and stuck to the bottom. It was just a stainless steel sauce pan and I have a glass top cooker. I often burn things when I think I've kept a close eye ...so what kind of sauce pan do I need?

Cheers

I do tapioca in the oven in a pyrex or enamel dish. It develops a nice thick top like a rice pud mmmmm !

Yes - usually cooked slowly in the oven in china/pyrex:)

Daisy

I cook rice pudding on our gas hob in a stainless steal saucepan or my Le Creuset pan (with double cream yummy but not good for the figure or heart :(  )However once it starts to thicken it needs to be turned to a very low heat and frequently stirred or it will stick.

> I do tapioca in the oven

Sounds like a good idea..I was just following the directions on the packet and it said on the hob...so what temp do you do yours and for how long...
Also on the packet you add your sugar butter and vanilla AFTER you cook it...is that the way you go for doing it in the oven or do you add it in at the start.

Cheers

About gas mark 3  about 150 electric. Turn it up a bit if its taking to long but I think its best long and slow.   its up to you if you add before or after. My 84 year old Mum always adds her sugar after but any other flavourings before cooking. I add every thing together.
Sorry my milk pudding cooking isn't very scientific .