Sago pudding

Name: Sago pudding
Yield: 6 servings
Cuisine: Bake
Ingredients: 1.00 Litres milk; 100.00 g butter; 250.00 ml sago; 180.00 ml sugar; 10.00 ml vanilla essence; 0.00 salt pinch; 6.00 brandy snaps

6 servings

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Starch

By Food24 November 03 2009

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Ingredients (7)

1.00 Litres	milk
100.00 g	butter
250.00 ml	sago
180.00 ml	sugar
10.00 ml	vanilla — essence
0.00	salt — pinch
6.00	brandy snaps

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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.