Ingredients
Almond biscuits
Method
1.In a heavy-based saucepan, put the sago, sugar, milk and vanilla, then slowly bring to a simmer. Gently cook for about 30 minutes, stirring every now and then to stop it catching on the bottom. It should now be lovely and creamy, and sago balls should be translucent.
2.Pour into four pretty little serving dishes. When cooled, drizzle the purée on the top and serve with an almond biscuit and extra purée in a small jug on the side.
“I must admit, if I have a roast or casserole in the oven, I’ll put a sago pudding in with a knob of butter and cook it for about two hours. Somehow, to me, it tastes even nicer.” – Nici’s Mum
Note
