I'm not a big pudding eater, give me a savoury tart any day, but I'm absolutely CRAZY about sago pudding (tapioca)! There's nothing like a freshly-made sago pudding, but I'll even eat the pre-made ones from the supermarket.
Here's a lovely recipe that I've done a couple of times, quick and easy.
- 125 ml tapioca
- 550 ml milk
- 80 ml sugar
- Large pinch salt
- 3 large eggs, separated
- 125 ml cream
- Cinnamon sugar
Soak the tapioca according to the pack instructions then drain. When done, whisk together the milk, sugar and salt then add the drained tapioca. Bring to a boil over medium heat, stirring constantly and carefully with a wooden spoon. The mixture will start to thicken so turn down the heat and continue to cook and stir for 20 to 30 minutes or until the tapioca is soft.
Whisk together the egg yolks and cream and stir into the mixture. Cook for a further minute then remove from heat. Beat the egg whites until stiff then fold lightly into the mixture preserving as much of the fluffiness as you can. Serve in bowls, sprinkled with cinnamon sugar.
Serves 6 – 8