Preparation time
overnight
Cooking time
10 to 30 mins
Serves
Serves 2
Dietary
Vegetarian
Sago is a starch taken from the center of sago palm stems. Sago has similarities to tapioca, including its look, taste, and feel. However, sago is not tapioca, which comes from a different plant. You can, however, substitute tapioca for sago in this and many other recipes.
By Matt TebbuttIngredients
For the sago pudding
- 130g/4½oz sago
- 750ml /1¼ pint whole milk
- 25g/1oz salted butter
- 1 vanilla pod, split
- 1 lemon, zest only
- 80g/3oz caster sugar
- 2 free-range egg yolks, beaten
- 50ml/2fl oz mascarpone
For the poached blackberries
- 150g/5oz blackberries
- 50ml/2fl oz cassis
- 4 mint sprigs
For the almond crisps
- 130g/4½oz flaked almonds
- 90g/3¼oz caster sugar
- 90g/3¼oz salted butter
- 90g/3¼oz glucose syrup
Method
Soak the sago in the milk overnight.
To make the almond crisps, pre-heat the oven to 200C/180C Fan/Gas 6.
Add the ingredients to a pan with 3 tablespoons of water and boil, until well combined and thick. Pour onto a non-stick baking tray and cook for 10 minutes, until golden. When cool, twist off into chunks.
To make the poached blackberries, heat the ingredients in a pan for 2 minutes, until the blackberries soften and the flavours infuse.
To make the pudding, drain the sago grains, reserving the milk, and add to a pan with the butter, vanilla, lemon zest and sugar. Pour in the reserved milk and simmer for 10 minutes, until thickened.
Turn off the heat and stir in the egg yolks and mascarpone.
To serve, pour the pudding into two bowls and top with the almond crisps and blackberries.