Ingredients
Method
- 50 g butter
- 80 g vermicelli, broken into pieces
- ¼ t ground cardamom
- ¼ t ground cinnamon
- 3 T sago
- 1 litre milk
- 100 g sugar
- 75 g bleached sultanas (optional)
- 1 cup cream
- 2 t vanilla essence
- 50 g flaked almonds, toasted
Method
Ingredients
Place the butter in a large pan over a very low heat and gently fry the vermicelli and the spices until golden and aromatic.
Pour the sago and 1 cup milk into a small saucepan and bring to the boil, stirring continuously.
Cover and set aside for 15 minutes for the sago to plump and absorb the liquid. Then, add the remaining milk, the vermicelli mixture, the sugar and sultanas, if using, and gently simmer over a low heat for 10 minutes, or until the vermicelli is tender and the sago transparent.
Stir occasionally at first, then constantly as the boeber thickens. Remove from the heat and stir in the cream and vanilla essence.
Spoon into bowls and sprinkle with the toasted almonds. Serve warm.
TASTE’s take:
Personally, I’ve got a thing about raisins and sultanas – they’re little explode-in-your-mouth surprises that tarnish any dish they’re in – so I just leave them out. But you can please yourself.
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