Rinse the tapioca then put it in a small bowl and add water to cover.

Soak the tapioca for an hour, then drain off the water.

Put the milk and half the sugar in a pan and bring to a simmer.

Add the tapioca and turn down the heat.

Cook, stirring often, for 15 minutes or until the tapioca is translucent.

Beat the rest of the sugar with the eggs.

Pour the tapioca mixture in a steady stream into the egg mixture, stirring all the time.

Keep going until you’ve added all the tapioca mixture.

Pour it back into the pan and keep stirring.

Cook for another 4 minutes or until thick.

Take the tapioca off the pudding and stir in the vanilla extract.

Spoon into serving dishes, then chill before you serve it.