Sago is a pearly grain, obtained from the powdered pith of a type of palm tree, is used for milk puddings and fruit moulds, in invalid dishes and for thickening soups.
40 Gram Sago (1 1/2 oz)
600 ml Milk (1 pint)
2 Tablespoon Sugar
15 Gram Butter ( 1/2 oz)
1/4 Teaspoon Ground cinnamon, mixed spice or nutmeg
Pre-heat oven to 180 °C / 350 °F / Gas 4.
Heat the milk in a saucepan until lukewarm, then gradually sprinkle in the sago, stirring continuously. Add the sugar and butter and continue to cook for 10 minutes, until thickened, stirring frequently. Pour into a buttered 1.1 litre (2 pint) oven-proof dish. Sprinkle the top with cinnamon, mixed spice or nutmeg.
Bake for 30 minutes, without stirring. Serve hot or cold, plain or topped with fresh fruit, chopped nuts or thick natural yogurt.