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Hot puddings

Sago cream pudding

3 tablespoons small pearl sago (do not use instant sago)
600 mls whole milk, boiling.
1/4 teaspoon salt
3 eggs, separated
3 Tbsp sugar
1 teaspoon vanilla extra

Soak sago pearls in 300 millilitres additional milk overnight. In the morning beat the egg yolks very light and mix them with the sago, salt, and sugar. Mix into the boiling milk, simmerl for five minutes or until it thickens. Flavour with vanilla. Beat egg whites, and fold in.
Serve with stewed or preserved fruit.

Cooks tip:
Sago is one of the few puddings that freeze very well. Freeze in individual, freezer-safe containers. Defrost overnight in the fridge.
Sago pudding will keep in the fridge for up to 5 days, and up to 3 months in the freezer.
Can be cooked in a small crockpot.

Variations, Substitutions and Additions
For a dairy free version, substitute coconut milk or coconut cream for the milk.
Reduce the 2 eggs to 1, or omit the eggs for an egg-free version.
Use a sugar replacer (such as Splenda).
For a chocolate version, add cocoa powder and/or chocolate chips to the hot pudding.
Mix in raisins or other dried fruits.

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