Sago pudding

does anyone have a nice basic recipe please.
thanks

Here you are rambo24 - this one is a very easy basic recipe... . .

Cereal Pudding
1-2 tbsp sugar (raw, white or brown)
pinch salt
¼ cup rice, sago, semolina or tapioca
2 cups milk
½ tsp vanilla essence

Mix all together in an ovenproof dish and allow to soak in the refrigerator for at least 2 hours.
Bake at 160ºC for 2-2½ hours – semolina will cook in about ½ hour.
:-))

Tapioca pudding in the slow cooker.
4 cups milk
1/2 cup white sugar
1/2 cup small pearl tapioca
2 eggs, lightly beaten
1 tsp Vanilla essence

DIRECTIONS
1. Stir together the milk, sugar, tapioca, and eggs in a slow cooker. Cover, and cook on Medium for 3 hours, or on Low for 6 hours, stirring occasionally. Serve warm.
This is a big favourite winter warmer in our family its very easy and fool proof as long as you give it a stir a few times during cooking. Leftovers are also very nice cold serve with stewed fruit is nice. I have used both Sago and Tapioca and can't tell the difference if there is one.

This is our favourite. .

Caramel Sago:

Place 1/4 cup sago and 2 cups milk in a large deep microwave proof bowl.
Zap for 12 minutes on high stirring every few minutes.
Check to see if the sago is clear - if little white centres are showing, zap a few minutes more.
As soon as it comes from the microwave and the centres are clear, add 2 eggs and stir (or whisk) through immediately.
The heat will cook the eggs, and they'll thicken the sago.
Straight after they're stirred through well, add 1/4 cup brown sugar and 1 tsp vanilla.
Stir through - and it's ready. . yummy Caramel Sago. .

Eat hot, warm or cold. . lovely with peaches or pears. .

For variations:

Lemon Sago:
Use white sugar instead of brown, and add the juice and finely grated rind of one lemon. Make as above. .

Creamy Sago. .
Make a plain type of sago by omitting the vanilla, and replacing the brown sugar with white sugar

Rhubarb Sago
Add some finely sliced fresh rhubarb to the milk and sago mix as soon as it's ready, zap for a couple of minutes more for the rhubarb to cook, then add the rest of the ingredients. . use white sugar if you want.

Sago Meringue. .
Make sago any of the above ways, and when adding the eggs, add 2 extra egg yolks to the sago and stir though.
Once all mixed together as above, pile into a lightly greased shallow oven dish.
Beat the two egg whites with 1/4 cup sugar till stiff, then pile onto the sago.
Brown in the oven on 180°C till the meringue is golden. .
Just delicious. .

Enjoy :-)

yum thanks guys!

does anyone have a nice basic recipe please.
thanks

Here you are rambo24 - this one is a very easy basic recipe.

Cereal Pudding
1-2 tbsp sugar (raw, white or brown)
pinch salt
¼ cup rice, sago, semolina or tapioca
2 cups milk
½ tsp vanilla essence

Mix all together in an ovenproof dish and allow to soak in the refrigerator for at least 2 hours.
Bake at 160ºC for 2-2½ hours – semolina will cook in about ½ hour.
:-))

Tapioca pudding in the slow cooker.
4 cups milk
1/2 cup white sugar
1/2 cup small pearl tapioca
2 eggs, lightly beaten
1 tsp Vanilla essence

DIRECTIONS
1.Stir together the milk, sugar, tapioca, and eggs in a slow cooker. Cover, and cook on Medium for 3 hours, or on Low for 6 hours, stirring occasionally. Serve warm.
This is a big favourite winter warmer in our family its very easy and fool proof as long as you give it a stir a few times during cooking. Leftovers are also very nice cold serve with stewed fruit is nice. I have used both Sago and Tapioca and can't tell the difference if there is one.

This is our favourite.

Caramel Sago:

Place 1/4 cup sago and 2 cups milk in a large deep microwave proof bowl.
Zap for 12 minutes on high stirring every few minutes.
Check to see if the sago is clear - if little white centres are showing, zap a few minutes more.
As soon as it comes from the microwave and the centres are clear, add 2 eggs and stir (or whisk) through immediately.
The heat will cook the eggs, and they'll thicken the sago.
Straight after they're stirred through well, add 1/4 cup brown sugar and 1 tsp vanilla.
Stir through - and it's ready. yummy Caramel Sago.

Eat hot, warm or cold. lovely with peaches or pears.

For variations:

Lemon Sago:
Use white sugar instead of brown, and add the juice and finely grated rind of one lemon. Make as above.

Creamy Sago.
Make a plain type of sago by omitting the vanilla, and replacing the brown sugar with white sugar

Rhubarb Sago
Add some finely sliced fresh rhubarb to the milk and sago mix as soon as it's ready, zap for a couple of minutes more for the rhubarb to cook, then add the rest of the ingredients. use white sugar if you want.

Sago Meringue.
Make sago any of the above ways, and when adding the eggs, add 2 extra egg yolks to the sago and stir though.
Once all mixed together as above, pile into a lightly greased shallow oven dish.
Beat the two egg whites with 1/4 cup sugar till stiff, then pile onto the sago.
Brown in the oven on 180°C till the meringue is golden.
Just delicious.

Enjoy :-)

great recipes!.Will try out on stovetop to save power.