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Sago Pudding

ingredients

1 tablespoon desiccated coconut
900 m (1 1/2 pint) fresh milk
600 ml (1 pint) water
4 oz (100 g) sago or tapioca
1 egg white, whisked
1 level tablespoon corn flour (corn starch)
1/4 cup (50 g) 2 oz caster sugar (superfine granulated)

method

1. Soak the coconut in 300 ml (1/2 pint) milk.

2. Gently simmer, the remaining milk, 600 ml (1 pint) water and the sago for 45 minutes until thick and creamy.

3. Fold in the egg white. Pour into 4 ramekin dishes. Chill.

4. Blend coconut milk with cornflour and heat stirring until sauce thickens, boils and is smooth.

5. Melt the brown sugar and remaining water in a heavy based saucepan.

6. Turn the cold sago out of the mould and serve with coconut sauce and melted brown sugar.

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