Winter is almost here, it’s still dark when I wake up at 5.10am and by 6am the sun is just peeping over the horizon. By 5pm it starts getting darker and colder. Winter always means dessert, usually one baked in the oven so the whole house is toasty warm and smells of vanilla.
Today I am making sago pudding, tapioca to the rest of the world. Sago pudding can be as plain or as dramatic as you want it to be.
For me, it’s all about the jam (that's jelly in Americanees).
A basic recipe :
Today I am making sago pudding, tapioca to the rest of the world. Sago pudding can be as plain or as dramatic as you want it to be.
For me, it’s all about the jam (that's jelly in Americanees).
A basic recipe :
1 cup / 250ml sago in 500ml water
600ml milk
1 tablespoon butter
2 tablespoons sugar
2 eggs, beaten
1 stick cinnamon
½ teaspoon cinnamon
Apricot jam
Basically, it is as simple as soaking the sago in water for 30 minutes or so, heating the milk and adding the soaked sago, cinnamon stick and butter. Then cook for about 10 minutes, stirring continuously until the sago starts going transparent. Remove from the heat and carefully add the beaten egg and sugar (you don’t want scrambled egg in your pudding!) Now for the fun part! Butter an ovenproof dish, dab generous amounts of apricot jam all over the bottom of the dish and pour the sago mixture into the dish, removing the cinnamon stick. Sprinkle the ½ teaspoon of cinnamon over the top. Bake for about 30 – 45 minutes at 180C or until the top of the pudding is all bubbly and brown.
I like it with a generous portion of piping hot custard.
Oh, we’re having that after we have oven baked fillet….
600ml milk
1 tablespoon butter
2 tablespoons sugar
2 eggs, beaten
1 stick cinnamon
½ teaspoon cinnamon
Apricot jam
Basically, it is as simple as soaking the sago in water for 30 minutes or so, heating the milk and adding the soaked sago, cinnamon stick and butter. Then cook for about 10 minutes, stirring continuously until the sago starts going transparent. Remove from the heat and carefully add the beaten egg and sugar (you don’t want scrambled egg in your pudding!) Now for the fun part! Butter an ovenproof dish, dab generous amounts of apricot jam all over the bottom of the dish and pour the sago mixture into the dish, removing the cinnamon stick. Sprinkle the ½ teaspoon of cinnamon over the top. Bake for about 30 – 45 minutes at 180C or until the top of the pudding is all bubbly and brown.
I like it with a generous portion of piping hot custard.
Oh, we’re having that after we have oven baked fillet….
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