Have you ever thought about how food traditions change? Sometimes it happens slowly, and other times the change is noticeable in our lifetime (which unhelpfully reinforces the fact that we’re aging!).
Take for example, sago pudding.
Only a generation ago, you’d find it featured regularly on the British and Australian tables as a comforting and economical dessert.
But sadly, it’s not something you see served in home kitchens much anymore.
If you’ve never heard of tapioca pearls or sago, you’re not alone. Most people we serve this pudding to haven’t either.
Here’s a quick rundown to get you up to speed – sago is basically a carbohydrate with little distinct flavour of its own. It’s a staple food in Southeast Asia. It readily absorbs liquids and acts as a thickener.
Why it’s now ‘out of style’ beats me. Perhaps it was served once too often in boarding schools, and consequently fell into disrepute?
But thankfully, tapioca pearls are now enjoying somewhat of a revival in the form of Bubble Tea, and we’re hoping the focus on this ingredient will include this moreish pudding too!
This recipe came from my Mum, who thinks it was a Margaret Fulton original, but I’ve been unable to verify this.
Regardless of the origin, in our family’s opinion, this is the only sago pudding recipe worth trying (unless of course, you’re intolerant to dairy, in which case, our Dairy-free version is a delicious alternative).
It may seem an unnecessary step to separate the eggs and beat the egg whites, but this is part of what helps set this recipe apart from others you may have tried. Oh, this and the whipped cream ?
If you’re tried sago in the past and are convinced you didn’t like it, this is a far-cry from the traditional recipes you’ll find floating about. Every single person who’s tried our creamy version has happily confided that they’re now a fan (despite it being affectionately dubbed ‘frog’s eggs’ by our younger children!)
So, whether you’ve got friends coming for dinner, or just fancy something sweet after your mid-week meal, promise me you’ll chase up some tapioca pearls sooner rather than later.
Personally, I’m thinking it would make for a decadent brunch this weekend, especially topped with home-grown figs and slices of over-ripe peach. Are you going to join us?
Just a word of warning though – it’s impossible to stop at just one mouthful ….
Peri x
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Source uncertain, possibly based on a recipe by Margaret Fulton.
