Sago pudding is lovely for winter, but quite often very high in sugar. You can use sugar or sweetener for this recipe if you want, but just adding a little honey on top gives enough of a sweet taste. Plain yoghurt is a healthier addition than ice cream.
1 cup sago
5ml vanilla essence
Optional: 2 T sugar or the equivalent sweetener
Cinnamon and honey
Place the milk in a pot and bring to the boil, stirring every now and then. Remove from heat and add the sago, the salt and the vanilla. Mix well and then place on a low heat and simmer for 20 minutes until the sago has gone transparent and thick. Stir with a whisk so that it doesn’t burn.
Remove from heat and then add the sugar or sweetener if you are using it. Mix well
Scoop into 8 dessert shot glasses and sprinkle with cinnamon. Drizzle a little honey on top and add a mint leaf. Serve the plain yoghurt on the side.
Recipe and photograph: Lesley Scott