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Berry Sago Pudding

A recipe from the Good Food collection.


Berry Sago Pudding
Berry Sago Pudding
750 g (1 lb 10 oz/6 cups) frozen mixed berries
65 g (2½ oz/⅓ cup) sago
230 g (8 oz/1 cup) caster (superfine) sugar
whipped cream, to serve 


  1. Combine the berries and 125 ml (4 fl oz/½ cup) water in a saucepan, cover and cook over medium heat for 10 minutes or until the berries are soft and have given up all their juices. Strain berries in a colander placed over a bowl, pressing berries gently to extract as much liquid as possible. Reserve solids. Measure the juice, then make the quantity up to 625 ml (21½ fl oz/2½ cups) with water.
  2. Combine the berry liquid with the sago in a saucepan, then bring to the boil, stirring often, over medium–low heat. Cover, reduce heat to low and cook, stirring often, for 30 minutes or until sago is soft and translucent and mixture has thickened. Take care that mixture does not stick to the base of the pan. Add the sugar, stir until dissolved, then remove from heat. Cool the berry sago to room temperature, then stir in the reserved berry solids. Transfer to a bowl, cover and refrigerate for 2 hours or until chilled. Divide the mixture among serving bowls or glasses, top with whipped cream and serve.
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