Don't let unhappy school memories of lemon sago stop you from trying this delicate and delicious treat! Sago should be carefully cooked so that it has no lumps, be well-flavoured and well-chilled and presented in pretty bowls or dessert glasses, with a thin layer of cream poured over just before serving.
1/3 cup sago
4 cups water
Pinch of salt
Finely grated rind of 1 lemon
2 tablespoons lemon juice
1 tablespoon golden syrup
2 tablespoons brown sugar
Custard or pouring cream, to serve
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Directions Preparation:1hour › Cook:12min › Extra time:6hours48min › Ready in:8hours
Place the sago in a bowl, cover with half the water and allow to stand for 1 hour. Drain.
Put the sago in a saucepan with the remaining water and add the salt. Cook over medium heat, stirring constantly, until the sago comes to the boil.
Reduce the heat to medium-low and simmer for 3 minutes, or until the sago is soft and transparent.
Remove the saucepan from the heat. Add the lemon rind and juice, the golden syrup and the brown sugar to the sago. Mix well to combine the ingredients.
Spoon the mixture into a 4-cup serving bowl or four small, pretty glass bowls.
Cover with plastic wrap and place in the refrigerator overnight to chill.
Serve the chilled lemon sago with custard or drizzled with pouring cream.