Gran’s Pineapple Sago

Serves 8


Ingredients:
100 g sago (seed tapioca)
450 g can crushed pineapple in
natural juice
11/2 cups boiling water (375 mL)
1 tablespoon lemon juice
1 tablespoon golden syrup
100 g sugar


Method:

Combine the sago, crushed pineapple and boiling water
in a saucepan.
Leave to soak for 1 hour.
Add the lemon juice, golden syrup and sugar. Stir well.
Boil gently over a low heat, stirring regularly until sago
is clear (about 15 minutes).
Pour into a bowl, cool and refrigerate until set firmly (at
least one hour).
Serve with custard, custard yogurt or ice cream.

Tips:
My mother used to also make lemon sago using equal
amounts of extra lemon juice and golden syrup and no
pineapple.
A very economical pudding when feeding hungry hordes.
This dessert is very high in sugar so remember to clean
teeth after eating.

Nutrition information per serve:
Energy 560 kJ
Protein 0.4 g
Fat 0.3 g
Carbohydrate 34 g

Sago is the seed of the tapioca palm
and is full of carbohydrate. It can
still be found in supermarkets but it
is not often used today – it was a
favourite family pudding when I
was a young active kid!