Sago pudding with vanilla-scented plums

Fairlady
6 servings
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Starch

By Food24 November 03 2009
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Ingredients (18)

200.00 ml sago
250.00 ml water
250.00 ml milk
1.00 vanilla — pod, split lengthways
4.00 eggs
125.00 ml castor sugar
250.00 ml cream
2.00 ml salt
15.00 ml butter
plums
1.00 vanilla — pod, split lengthways
100.00 g sugar
500.00 ml water
6.00 coriander — seeds
1.00 garlic — clove
1.00 star anise
1.00 lime — orange or lemon, peel
1.00 kg plums — hlaved, stoned and sliced
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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.



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