Sago can be served at this stage, however, the texture will be quite soft. Alternatively, spoon into 6 x 220ml dariole moulds and refrigerate to set (2 hours). 3. Meanwhile, for palm-sugar syrup, stir ...

Cook, stirring often until the pudding has thickened (about 10 – 15 minutes). Transfer to individual serving bowls and serve warm or cool to room temperature and refrigerate to serve chilled.

In the rush towards the latest trendy ingredient in cooking, some of the simple joys get left behind. Like sago. Like soeters. But let’s start with sago, and make a good old-fashioned pudding of it.

Simmer till the sago is cooked and translucent. Remove the spices. Let it cool for a bit and then add the butter. 2 Beat the egg yolks, extra milk, rose water, syrup and vanilla essence in a large ...

Scald milk and sago in a double saucepan (over boiling water) and cook until sago is cooked (clear). Remove from heat and add butter, sugar, spice, rum and vanilla and let stand for 10 minutes.

Method Wash the sago well, until the water runs clear. In a bowl, soak the sago in about 1 cup water, overnight, covered. The following day, rinse well under running water. Drain and keep aside.

Baked sago pudding. Picture: Pinterest Ingredients 1 cup of sago 2 cup of water 1 liter of milk 2 eggs 5 tablespoon of sugar 5 tablespoon of butter 1 pinch of salt 2 tablespoon of vanilla essence ...

Place the sago and 1 litre (4 cups) water in a saucepan and cook over medium heat, stirring occasionally until it comes to the boil. When it starts to thicken, add the cinnamon, mace, sugars and ...

1 whole egg, beaten grated rind of 1 lemon (optional) Mix the sago and the milk and microwave for a minute on high. Stir again, then leave overnight in the fridge.

As Great British Bake Off 2015 finalist Ian Cumming said, "no meal is complete without pudding, and I don't mean fruit salad", although he has probably yet to try sago.