Sago fluff

Sago fluff

By
From
Encyclopedia of Food and Cookery
Serves
6

Ingredients

Quantity Ingredient
3 tablespoons sago
750ml milk
2 eggs, separated
3 tablespoons sugar
pinch salt
1 teaspoon natural vanilla extract
dried apricots or prunes, stewed

Method

  1. Cook sago in 500 ml of the milk until all grains disappear, being careful it does not burn.
  2. Beat egg yolks with sugar, salt and remaining milk. Add to sago, stirring until thick. Remove from heat. When cool, fold in stiffly beaten egg whites and vanilla.
  3. Pile into a serving dish when cold. Arrange apricots or prunes around edge of dish. Syrup from fruit may be served with pudding.
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