Old-fashioned sago makes a delicious and interesting fruity pudding which can bake alongside a casserole or other baked food.
- 1/2 cup (60 g/2 oz)sago
- 3 cups (750 ml/24 fl oz) hot water
- 1/2 cup (60 g/2 oz) dried apricots, chopped finely
- pinch of salt
- 3-4 tbsp golden syrup
- about 1/4 cup (60 ml/2 fl oz) passion fruit pulp
- 2 bananas, chopped
- Butter or spray a casserole, and measure into it the sago, hot tap water, the dried apricots cut into small pieces with a sharp knife or kitchen scissors, and the salt.
- Bake uncovered, at 180-200 degrees Celsius (350-400F), for 20-45 minutes, or until the sago is clear and thick.
- Take out of the oven and stir in the golden syrup. Taste after adding 3 tablespoons and add more if you like.
- Stir in bottled, fresh or frozen passion fruit pulp and leave to cool to lukewarm.
- Stir the sliced bananas into the pudding just before serving it.
- Serve the pudding lukewarm, mounded in stemmed glass dishes, with a dribble of cold, runny cream.