Tapioca Peach Cobbler
|Butter/Margarine||1⁄2 Cup (8 tbs)|
|Sugar||1⁄4 Cup (4 tbs)|
|All purpose flour||2 Cup (32 tbs)|
|Cream of tartar||1 Teaspoon|
|Soda bicarbonate||1⁄4 Teaspoon|
|Milk||2⁄3 Cup (10.67 tbs)|
|Tapioca||4 Tablespoon, soaked overnight|
|Sugar||1⁄2 Cup (8 tbs)|
|Canned sliced peaches/2 cups fresh sliced peaches||15 Ounce (1 Large Can)|
|Cream/Custard||1 Cup (16 tbs) (For Serving)|
Pastry: Cream the butter or margarine with sugar until light and fluffy, add beaten eggs gradually, beating after each addition.
Sift flour, cream of tartar, bicarbonate of soda and salt and mix to a dough along with the milk.
Knead lightly and press half pastry into shallow 12 x 8 inch cake pan.
Filling: Drain tapioca, place in a small heavy pan, add butter or margarine and sugar, cover and simmer gently until tapioca is tender.
Spread tapioca mixture over pastry in tin and cover with sliced peaches.
Bake in upper third of a moderate oven for 30 minutes or until pastry is cooked and golden.