Description
Sweet plum compote and creamy sago pudding layered with crunchy biscuit crumbs. A delightful dessert in a glass!
Ingredients
Units
Scale
- 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