Sago / Tapioca

£0.30Price
Size
  • Tapioca / Sago Starch

    For Allergens, See ingredients in bold

     

    Packed on premises that handles nuts, seeds, cereals, soya and products containing gluten.

  • Classic Tapioca Pudding

    • 720ml / 2 1/4 pints milk
    • 2 eggs, beaten
    • 75g Sago 
    • 115g white sugar
    • 1/2 teaspoon vanilla extract
    • 1/4 teaspoon salt

     

    Stir together the milk, tapioca, sugar, and salt in a medium saucepan. Bring the mixture to a boil over medium heat, stirring constantly. Reduce heat to low; cook and stir 5 minutes longer.

     

    Whisk 1 cup of the hot milk mixture into the beaten eggs, 2 tablespoons at a time until incorporated. Stir the egg mixture back into the tapioca until well mixed. Bring the pudding to a gentle simmer over medium-low heat; cook and stir 2 minutes longer until the pudding becomes thick enough to evenly coat the back of a metal spoon. Remove from the heat and stir in the vanilla.

     

    The pudding may be served hot or poured into serving dishes and refrigerated several hours until cold.

51 High Street

Hythe

Kent 

CT21 5AD

Telephone:  01303 260745

Email:          uweigh@gmail.com

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