Peggy's Pudding
Ingredients
- 1 tablespoon desiccated coconut
- 1/2 pint fresh milk
- 21 floz water
- 4 oz sago or tapioca
- 1 egg white whisked
- 1 level tablespoon cornflour
- 2 oz brown sugar
Instructions
- Soak the coconut in 300 ml (1/2 pint) milk.
- Gently simmer, the remaining milk, 568 ml (1 pint) water and the sago for 45 minutes until thick and creamy. Fold in the egg white. Pour into 4 ramekin dishes. Chill.
- Blend coconut milk with cornflour and heat stirring until sauce thickens, boils and is smooth.
- Melt the brown sugar and remaining water in a heavy based saucepan.
- 5, Turn the cold sago out of the mould and serve with coconut sauce and melted brown sugar.
Calories: 211 kcal
Carbohydrates: 44 g
Protein: 3 g
Fat: 3g
Saturated Fat: 2 g
Cholesterol: 6 mg
Sodium: 51 mg
Potassium: 119 mg
Fiber: 1 g
Sugar: 18 g
Vitamin A: 96 IU
Vitamin C: 1 mg
Calcium: 90 mg
Iron: 1 mg