Sago. Tiny little white pearls of … what exactly? It’s a starch and it comes from the pith of palm trees, in particular from a palm called Metroxylon sagu (sometimes called the sago palm) which ...

Combine sago and milk in bowl, stir well, cover; refrigerate overnight. Grease pudding steamer (9 cup capacity), cover base with baking paper. Place sago mixture in small pan, stir constantly over low ...

A week from today, we will be celebrating Diwali. There will be lights. There will be food. Lots of it. There will be sweets galore! Peera, Ladoo, Gulab Jamun, Barfi, Kurma and more. My favourite ...

When it is cooked, sago looks like little pale pearls. Add the mellow caramel made from palm sugar, and this recipe is a match made in heaven. This pudding looks really impressive when it’s set in a ...

Grease an 18 cm x 24 cm x 4 cm deep baking dish generously with butter. Soak the sago in 250ml of milk for 90 minutes. Preheat the oven to 170°C. Heat the mascarpone and remaining milk together and ...

Sago pudding usually combines tapioca or sago pearls with coconut milk or thick milk and fresh fruit. It is cooked up in a variety of ways across Southeast Asia. Chef Sarab Kapoor chooses to make it ...

The simplest desserts are usually the tastiest and more satisfying. Sago pudding originates form the Southeast of Asia, but has become a very popular dessert in many countries and cultures. There are ...

The menu books (right) fell out of use in 1903, two years after the new dining hall (left) was completed. They are held in the college archives Late Victorian students fuelled their studies with ...

Top this sago pudding with whatever fresh seasonal fruit is available. Photo / Babiche Martens A little sago goes a long way. So many people buy desserts when, really, a huge range of options can be ...

Soak sago in milk overnight. The next day prepare a 7-8 cup pudding basin or mould by spraying or greasing. You may shake a little sugar around the mould to make the pudding shiny. Place a boiler on ...

This fruit-filled dessert is a favourite at this time of year. The citrus is vibrant and fresh. Make the syrup ahead of time to allow the flavours to develop. Firstly make the syrup. Into a small pot ...

The menu books (right) fell out of use in 1903, two years after the new dining hall (left) was completed. They are held in the college archives Late Victorian students fuelled their studies with ...