Sago / Tapioca

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.