138.Tapioca or Sago Pudding : Glutenfree

The full text of the book published by Hodder and Stoughton, updated.

Ingredients: to serve four

1 pint / 550 ml milk

3 oz / 75g sugar

salt to taste

4 oz / 100g pearl sago or tapioca

1 drop vanilla essence

2 oz / 50g butter

3 eggs

1 oz / 25g butter


Bring the milk to the boil and stir in the sugar and sago or tapioca together with the salt, vanilla and 2 oz of butter.

When well mixed cook in a preheated oven

gas mark 2 300°F 150°C

for 25 minutes.

Allow to cool.

Separate the eggs yolk and white.

Beat the egg yolks into the cooked sago or tapioca together with the remaining 1 oz of butter.

Beat the egg whites until stiff and fold these into the mixture.

Place in an ovenproof bowl.


Preheated oven

gas mark 4 350°F 180°C

Stand the bowl in a tray of water in the oven. The water should come half way up the bowl.

Bake for 1 ½ hours or until just set.

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