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.
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Plum and Sago Pots
- Total Time: 55 minutes
- Yield: Serves 4
- Diet: Vegetarian
Description
Sweet plum compote and creamy sago pudding layered with crunchy biscuit crumbs. A delightful dessert in a glass!
Ingredients
- 2 lbs (800 g) plums
- 1/2 cup water
- 2 tablespoons honey or rice malt syrup
- 2 tsp vanilla bean extract or essence
- 1 cinnamon stick
- 1 packet (200 g) gingerbread or ginger nut biscuits
- 1/2 cup tapioca/sago
- 1/2 cup sugar
- 3 cups (710 ml) milk
- 2 tablespoons pomegranate seeds
- 2 oz (50 g) roasted pistachios, shelled and chopped roughly
Instructions
- Stone plums and cut into quarters.
- Place plums, water, honey, 1 teaspoon vanilla, and cinnamon into a small saucepan and bring to a boil.
- Cover and simmer for 20 minutes.
- Meanwhile, bring tapioca, sugar, milk, and 1 teaspoon vanilla to a boil in a small saucepan.
- Simmer, stirring occasionally, for around 20 minutes until tapioca is soft and translucent. Let cool.
- Meanwhile, use a food processor to grind biscuits to a fine crumb.
- To serve, layer biscuit crumbs, tapioca, and fruit in four medium glasses and garnish with pomegranate seeds and pistachios.
- Cover with cling wrap and refrigerate until required.
Notes
- For a richer plum compote, use a mix of plum varieties for a deeper flavour profile.
- If sago is unavailable, substitute with small pearl tapioca pearls, adjusting cooking time as needed.
- For best results, assemble the dessert just before serving to prevent the biscuit crumbs from becoming soggy.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Method: Simmering
- Cuisine: Australian
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 30
- Sodium: 50
- Fat: 15
- Saturated Fat: 8
- Unsaturated Fat: 5
- Carbohydrates: 55
- Fiber: 5
- Protein: 5
- Cholesterol: 10
Frequently Asked Questions
What is sago and where do I find it?
Sago is a starchy pearl similar to tapioca, made from the pith of certain palm trees. You can find it in Asian grocery stores, usually near the tapioca pearls or in the baking aisle. 
How do I cook sago properly so it doesn’t stay hard in the center?
Simmer the sago in water until the pearls are almost completely translucent with just a tiny white dot remaining, then remove from heat and let them sit covered for a few minutes to finish cooking. Rinsing them in cold water stops the cooking and removes excess starch.
Can I use another fruit besides plum in these pots?
Yes, stone fruits like peach, nectarine, or cherry work well with the same preparation. Softer fruits like ripe mango can also be used but won’t need cooking, just fold them in when assembling.
