Sago pudding with vanilla-scented plums

Recipe from: 8/19/1998 12:00:00 AM
Ingredients 18
Servings 6
Time

Ingredients

  • 200
    ml
    sago
  • 250
    ml
    water
  • 250
    ml
    milk
  • 1
    vanilla pod, split lengthways
  • 4
    eggs
  • 125
    ml
    castor sugar
  • 250
    ml
    cream
  • 2
    ml
    salt
  • 15
    ml
    butter
  • PLUMS
  • 1
    vanilla pod, split lengthways
  • 100
    g
    sugar
  • 500
    ml
    water
  • 6
    coriander seeds
  • 1
    clove
  • 1
    star anise
  • 1
    lime, orange or lemon, peel
  • 1
    kg
    plums, halved and stoned
 

Method

 
Mix sago with water and milk. Add vanilla pod. Slowly bring to boil over very low heat, stirring occasionally, and boil gently until mixture thickens. Remove from stove and remove vanilla pod. Cool for 5 minutes. Beat eggs with castor sugar until thick and creamy, then beat in cream. Add salt. Pour mixture into a well-greased 2 litre (8 cup) ovenproof dish or 6 individual ramekins. Dot pudding with small pieces of butter and bake at 180 ºC for 30 minutes (ramekins) or 45 to 60 minutes (dish), or until set. Serve hot or cold with plums, and cream if desired. PLUMS: Scrape out pulp and seeds from vanilla pod. Dissolve sugar in water over low heat, add vanilla pod, pulp and seeds, spices, citrus peel and plums. Bring to boil, then simmer for 15 minutes, or until fruit is tender. Turn off stove and leave plums to stand until ready to serve.
 

Read more on: starch  |  bake
 

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