Plum and Sago Pots

Vibrant, stewed plums with a biscuit bottom and pudding filling make this a dessert to eat all in one sitting.
By Christina Soong-Kroeger


I love plums for their pretty hues, their friendly portability (they are great for lunch boxes) and their tart berry flavours. They’re lovely eaten just as they are but they’re equally good in a crumble or cake, too. I also like stewing plums. Refrigerated in an airtight container, stewed plums can be added to cereal or porridge in the morning, or to ice-cream, yoghurt, sago or rice pudding for a sweet treat. This dessert — Plum & Sago Pots — merely takes that simple idea one step further, adding a base of biscuit crumbs and simple nut and pomegranate seed garnish. There’s something very satisfying about an individually-portioned dessert. And if you do have any leftovers — which I can’t promise — these Plum and Sago Pots are great for breakfast the next day, too.

Plum and Sago Pots
Vibrant, stewed plums with a biscuit bottom and pudding filling make this a dessert to eat all in one sitting. In Australia, sago and tapioca are sometimes labelled as the same thing. I used what was labelled 'Sago (Seed Tapioca)' for this recipe.
Recipe Type: Dessert
Serves: 4
  • 800 grams plums
  • ½ cup water
  • 2 tablespoons honey or rice malt syrup
  • 1 teaspoon vanilla bean extract or essence + 1 more teaspoon
  • 1 cinnamon stick
  • 1 packet gingerbread or ginger nut biscuits (approx. 200 grams)
  • ½ cup tapioca/sago (about 90 grams)
  • ½ cup sugar (about 90 grams)
  • 3 cups milk
  • 1 pomegranate - you'll only need a 2 tablespoon of the seeds
  • 50 grams roasted pistachios, shelled and chopped roughly
  1. Stone plums and then cut into quarters.
  2. Place plums, water, honey, 1 teaspoon vanilla and cinnamon into a small saucepan and bring to the boil.
  3. Cover and simmer for 20 minutes.
  4. Meanwhile, bring tapioca, sugar, milk and 1 more teaspoon vanilla to boil in a small saucepan.
  5. Simmer, stirring occasionally, for around 20 minutes until tapioca is soft and translucent. Let cool.
  6. Meanwhile, use a food processor to grind biscuits to a fine crumb.
  7. To serve layer biscuit crumbs, sago, and fruit in four medium glasses and garnish with pomegranate seeds and pistachios.
  8. Cover with cling wrap and refrigerate until required.


Christina Soong-Kroeger

Christina publishes The Hungry Australian - a collection of recipes, reviews and stories about food - and is a regular contributor to Sumptuous. Her writing has appeared in the China Daily and That’s Shanghai while her photography regularly appears on Foodgawker, Tasteologie and Photograzing. After eating her way around Shanghai, London, Hong Kong, Leeds and Melbourne, she now calls Adelaide, South Australia, home again.

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