Sago pudding

Recipe from: 8/21/2003 12:00:00 AM

Ingredients 7
Servings 6
Time

Ingredients

  • 1
    Litres
    milk
  • 100
    g
    butter
  • 250
    ml
    sago
  • 180
    ml
    sugar
  • 10
    ml
    vanilla essence
  • pinch salt
  • 6
    brandy snap baskets (see recipe)
 

Method

 
Bring the milk, butter and sago to the boil.
Reduce heat and simmer the sago until cooked and transparent.
Stir in the sugar, vanilla essence and salt.
Cool and spoon into brandy snap baskets.
Serve with cinnamon syrup.

Variation
Add four whisked egg yolks to the sago mixture and bake at 180 °C for 20 minutes.
Beat four egg whites and 60 ml sugar until stiff and spoon on top of the baked sago.
Bake for another 5 to 10 minutes.
Spoon into brandy snap baskets and serve with pears stewed in port and cinnamon syrup.

CINNAMON SYRUP
Slowly heat 250 ml sugar, four cinnamon sticks and 250 ml water until the sugar has dissolved.
Bring to the boil and simmer until syrupy.
Cool and remove the cinnamon sticks.

 

Read more on: starch  |  bake
 

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