Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: in a small bowl, with electric mixer at high speed, beat egg white until soft peaks form. gradually beat in 2 tablespoons of the sugar, and beat until stiff peaks form. cover and set aside. in a medium saucepan, mix together milk, 2 tablespoons of the sugar and egg yolk. heat to a rapid boil, while stirring constantly. slowly sprinkle in cereal, while continuing to stir briskly. return to a boil. reduce heat and simmer for 8 minutes or until thickened, stirring occasionally. transfer beaten egg whites to a medium size mixing bowl. slowly pour hot mixture over egg whites, while stirring with a whisk. stir in vanilla. spoon pudding into 4 dessert dishes. chill until serving time. garnish with whipped topping and cherries if desired.

Target recipe: preheat oven to 170 c / 325 f / gas 3 . put the tapioca in a buttered 1.1 litre oven-proof dish. pour in 600 ml (1 pint) milk. add the sugar and butter. sprinkle the top with cinnamon, mixed spice or nutmeg. add the sugar and butter and continue to cook for 10 minutes, until thickened, stirring frequently. pour into a buttered 1.1 litre (2 pint) oven-proof dish. sprinkle the top with cinnamon, mixed spice or nutmeg. bake tapioca for 2 - 2 1/2 hours. stir 2 or 3 times during the first hour, but leave for the remaining time to form a crust. serve hot or cold, plain or topped with fresh fruit, chopped nuts or thick natural yogurt.