sago and blackberry pudding

tastes better then it looks !

we were bought up on tapioca
we called it fish eyes
or frog egg pudding

my dad is the king of tapioca pudding
plain, coconut or orange flavoured

he now cooks it to demand for the next generation

tapioca is often confused with sago
they come from two completely different plants
despite this, as an ingredient they are interchangeable

tapioca is a very old fashioned ingredient in australia
but a staple ingredient in asian cooking

its very hard to get hold of tapioca in tasmania

so we make do with sago

sago does make for a great autumn pudding
here is my recipe for a slow cooker

1 cup of dry sago

1 cup of cream

4 cups of milk

1 egg

1 tablespoon of sugar

1 teaspoon of vanilla essence

a sprinkle of nutmeg

1 cup of fresh blackberries

add the whole lot to your slow cooker

mix together and place on a low heat

stir occasionally

cook until mixture sets and sago is soft throughout

takes between two and three hours

if you don't have a slow cooker 

place ingredients in an oven proof bowl

place bowl in a baking tray of warm water

place the tray and bowl in a slow oven for approx. 1 hour

 stir periodically

check regularly until sago is cooked through

serve on its own or with ice-cream

 
Cost it out - cheap feed !

	Wgt	Vol. $	Units	$/Units
cream	600mL	2.95	250	$    1.23
sago	375gm	1.37	150	$    0.55
milk	3000mL	3	1000	$    1.00
sugar	2000gm	2.75	25	$    0.03
blackberries	0	0	250	$        -
vanilla essence	200mL	7.95	5	$    0.20
				$    3.01
			serve five	$    0.60