I like sago puddings, especially lemon sago and creamy sago with egg yolks,but it is important to have enough liquid so that it is not rubbery and clammy and reminiscent of school days.I'll certainly try uli's berry version in spring with raspberries - it sounds delicious.
dibble35,
Apr 1, 8:28am
I love sago, so does my nephew the rest of the family cant understand why we eat it. I havnt been able to cook tapioca yet, few times i've tried it isnt cooked enough even following recipes times.
sarahb5,
Apr 2, 4:20am
I just can't imagine why you would want starch of any description with fresh berries - IMHO they don't need anything added to them (except maybe apple to the blackberries if you make a pie)
uli,
Apr 2, 7:40am
I see your imagination is not very well developed, so I will tell you why: If in the main harvesting weeks you have a bucket full of berries each day then you start thinking of other ways to use them rather than eating raw berries 4 times a day.
If you buy a small punnet in the supermarket for $5.99 then of course you will eat it the berries "as is" - half rotten and semi-raw.
sarahb5,
Apr 2, 9:29am
I pick my own berries but raspberries are definitely a late summer crop rather than spring - no matter how many berries I pick I still don't want to do anything with them other than eat them raw - nothing better as far as I'm concerned.Of course, if you pick too many then you probably would need to find something else to do with them - that's why I only pick what I know we will eat fresh, no point being greedy
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