A few weeks ago I bought a pack of SAGO (seed Tapioca)- (yew!!! you say!!!!! Not at all!!! Its delicious!!!)
Being of Italian descent and not Anglo, I had never tasted it before let alone any idea how to cook it. Because I did my training in a Catholic Hospital run by Irish Nuns though, there was always Sago in the dessert section of the cafeteria so at least I knew what it was supposed to look like. I think its one of those very old-fashioned desserts much-loved for its filling qualities when food was scarce and there were numerous hungry mouths to feed. Am I right Pat, Bev and Lillian??? I think also one of the ways to cook it was in milk like a rice pudding. Does anyone make it anymore??? I looked up the net and found heaps of recipies ranging from the old-fashioned milk one to one using coconut cream and dessicated coconut. Sounded delicious and very saturated-fat-filled.
I just made the recipe on the back of the pack and it was FAB!!! Even the girls thought it was nice except the texture which was a sort of gluggy jelly was not to their liking. And the next day, because I'd told the scottish bricklayer who was doing the retaining walls in the front garden that I was going to cook it and he nearly spewed at the thought of it, I made him come in for a cup of tea and some sago with cream. And he did say it was nice and not how his mother made it. So there.
LEMON TAPIOCA PUDDING
I cup seed tapioca
5 cups water
1 cup sugar
1 tablespoon butter
2 tablespoons golden syrup
grated rind and juice of one lemon
In a large saucepan combine the tapioca and water and bring to the boil. Reduce to a simmer and cook until the grains swell and become transparent, stirring frequently to prevent burning. (about 20 minutes). Remove from heat and stir in sugar until dissolved, then the butter, golden syrup, lemon juice and rind.
Pour the mixture into a bowl and allow to cool. Can be served warm or cold. Serve with cream.
And its winter here so its ideal!!!
I would love for someone to post their mum's recipe here too.