Desserts don't need to be saccharine sweet, and Bethica Das' thick, creamy, bubbly Sago Chia Pudding displays what the marriage of mangoes, sabudana, with chia seeds and milk can produce. It's ...

A week from today, we will be celebrating Diwali. There will be lights. There will be food. Lots of it. There will be sweets galore! Peera, Ladoo, Gulab Jamun, Barfi, Kurma and more. My favourite ...

Grease an 18 cm x 24 cm x 4 cm deep baking dish generously with butter. Soak the sago in 250ml of milk for 90 minutes. Preheat the oven to 170°C. Heat the mascarpone and remaining milk together and ...

Sago. Tiny little white pearls of … what exactly? It’s a starch and it comes from the pith of palm trees, in particular from a palm called Metroxylon sagu (sometimes called the sago palm) which ...

Sago is often used in Asian desserts. In this Indonesian recipe, Peter flavours a sago pudding with a little cinnamon and mace, which he says is different and more subtle than the flavour of nutmeg, ...

Soak sago in milk overnight. The next day prepare a 7-8 cup pudding basin or mould by spraying or greasing. You may shake a little sugar around the mould to make the pudding shiny. Place a boiler on ...

This fruit-filled dessert is a favourite at this time of year. The citrus is vibrant and fresh. Make the syrup ahead of time to allow the flavours to develop. Firstly make the syrup. Into a small pot ...

Brush a 1.25 litre (5 cup) pudding basin with the melted butter to lightly grease. Bring milk or soy drink just to the boil in a medium saucepan. Remove from heat and add the sugar, butter, sago, rum ...

This is the famous pudding which has changed many people's feelings about the dreaded sago. Serves 6-8. Bring water to a fast boil and slowly dribble in the sago. Let it boil fast for 5-7 minutes.

The menu books (right) fell out of use in 1903, two years after the new dining hall (left) was completed. They are held in the college archives Late Victorian students fuelled their studies with ...