Soak the tapioca pearls: Place the small pearl tapioca in a bowl and cover with the 250ml of cold water. Let it sit for 10 minutes – you'll notice the pearls begin to swell slightly and turn from opaque white to a translucent, milky appearance around the edges. This pre-soaking cuts the cooking time dramatically and ensures every pearl softens evenly.

Start the milk base: Pour the whole milk and double cream into your medium saucepan. Drain the soaked tapioca through a fine-mesh sieve and add the pearls directly to the milk. Place the pan over medium heat and stir gently with your wooden spoon. After about 3 minutes, you'll see small bubbles forming around the edges of the pan – that's your cue that the milk is heating but not yet boiling.

Simmer the pearls: Lower the heat to medium-low and continue stirring every minute or so. The mixture will gradually thicken, and after 10 minutes the pearls will become fully translucent with just a tiny white speck at the centre. The liquid will have a creamy, slightly glossy sheen, and you'll hear a soft bubbling sound as it simmers gently.

Temper the eggs: While the tapioca simmers, crack the two eggs into a small mixing bowl and add the caster sugar. Whisk vigorously until the mixture turns a pale yellow colour and becomes thick enough to leave a ribbon trail on the surface when you lift the whisk – this takes about 1 minute of steady whisking.

Combine carefully: Slowly pour about 120ml of the hot tapioca mixture into the egg mixture, whisking constantly as you pour. This gradual warming prevents the eggs from scrambling. You'll see the mixture become smooth and uniform in colour – no streaks of egg remaining.

Finish the pudding: Pour the tempered egg mixture back into the saucepan with the remaining tapioca. Return the pan to low heat and stir continuously for 3 to 4 minutes. The pudding will thicken noticeably, coating the back of your wooden spoon in a smooth, velvety layer. When you run your finger through the coating on the spoon, the line should hold without the pudding running back together. Stir in the vanilla extract and the pinch of salt.

Cool and serve: Remove the pan from the heat. The pudding will look slightly loose at this stage – don't worry, it will continue to thicken as it cools. Pour it into serving bowls or a single large dish. The surface should be smooth and glossy, with tiny vanilla specks throughout. Serve warm for a comforting weeknight dessert, or refrigerate for at least 2 hours for a firmer, chilled pudding that slices cleanly with a spoon.