Description
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.
Ingredients
Scale
- 800 grams plums
- 1/2 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)
- 1/2 cup tapioca/sago (about 90 grams)
- 1/2 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
Instructions
- Stone plums and then cut into quarters.
- Place plums, water, honey, 1 teaspoon vanilla and cinnamon into a small saucepan and bring to the boil.
- Cover and simmer for 20 minutes.
- Meanwhile, bring tapioca, sugar, milk and 1 more teaspoon vanilla to 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, sago, and fruit in four medium glasses and garnish with pomegranate seeds and pistachios.
- Cover with cling wrap and refrigerate until required.
- Category: Dessert