Ingredients:
100 g sago (seed tapioca)
450 g can crushed pineapple in natural
juice
1
½ cups boiling water (375 mL)
1 tablespoon lemon juice
1 tablespoon golden syrup
100 g sugar
Sago is the seed of the tapioca palm
and is full of carbohydrate. It can still be found in supermarkets but it is
not often used today – it was a favourite family pudding when I was a young
active kid!
Serves 8
Method:
Combine the sago, crushed pineapple and
boiling water in a saucepan.
Leave to soak for 1 hour.
Add the lemon juice, golden syrup and
sugar. Stir well.
Boil gently over a low heat, stirring
regularly until sago is clear (about 15 minutes).
Pour into a bowl, cool and refrigerate
until set firmly (at least one hour).
Serve with custard, custard yogurt or
ice cream.
Tips:
My mother used to also make lemon sago
using equal amounts
of extra lemon juice and golden syrup and no pineapple.
A very economical pudding when feeding
hungry hordes.
This dessert is very high in sugar so
remember to clean teeth after eating.
Nutrition information per serve:
Energy 560 kJ
Protein 0.4 g
Fat 0.3 g
Carbohydrate 34 g
