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 Sago, tapioca or rice flour boiled with milk, egg white folded in and chilled to set. Served with two sauces: coconut-flavoured white sauce and brown sugar melted in water.  The original source of this receipt isn't known. Can you help? editor@foodsofengland.co.ukPeggy's Pudding serves 4 1 tablespoon desiccated coconut 1/2 pint fresh milk 21 fl oz water 4 oz sago or tapioca 1 egg white, whisked 1 level tablespoon cornflour 2 oz brown sugar 1. Soak the coconut in 1/2 pint milk. 2. Gently simmer, the remaining milk and the water and the sago for 45 minutes until thick and creamy. Fold in the egg white. Pour into 4 ramekin dishes. Chill. 3. Blend coconut milk with cornflour and heat stirring until sauce thickens, boils and is smooth. 4. Melt the brown sugar and remaining water in a heavy based saucepan. 5. Turn the cold sago out of the mould and serve with coconut sauce and melted brown sugar.  |
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