Wine Pudding

3/4 cup sugar
1/2 cup currants
1/2 cup sago
little cinnamon & cloves
3 cups water
1/2 cup port wine

Method: Place all in a saucepan, boil, stirring often til sago is clear. Serve with whipped cream or icecream.

Source: contributed by Dawn Ellis in The Northern Automotive Restoration Club S. A. Inc. 10th Anniversary Cookbook . Compiled & typed by Lynne Newbold (Clare: Northern Argus, 1984) [Number 0408] - "dedicated to N.A.R.C. from it's [sic] feminine members"; p.45.

Sago Chops

1&1/2 lbs. lean mutton chops

2 tbspns. sago

small cup tomato sauce

salt and pepper to taste

cold water to cover

Method: Put in a covered dish and cook in oven until sago has dissolved into sauce and water. 1 to 1&1/2 hours. Also done with mutton neck chops.

Source: Mantle of Safety Cookbook 2 (The Port Augusta Women's Air Branch Auxillary of the Royal Flying Doctor Service of Australia, c1987), p.84. [Bachelor]

Brown Pears

Equipment Needed:

1 2 litre ovenproof dish

Measuring cups and spoons

Preparation Time: 5-10 minutes

Cooking Time: 30-40 minutes

Serves 4 persons

Ingredients:

4 pears

500 ml warm water

1/2 cup sago

1 tablespoon butter

1/2 cup brown sugar

Method: Wash pears and leave whole. Place in a casserole dish. Dissolve sugar and butter in warm water and pour over pears. Place sago around pears and cook in oven 30-40 minutes at 180 degrees C. Serve with cream or ice cream.

Source: Quick and Easy Desserts (Kent Town: The South Australian Country Women's Association Incorporated, 2002)

Fluffy Sago Pudding

Four to Six Persons.

1 cup evaporated milk.

2 eggs.

3 tablespoons sugar.

Pinch of salt.

1 cup water.

2 tablespoons sago.

Vanilla flavouring.

Method: Heat milk in double boiler, add sago, and cook till clear. Beat egg yolks separately; add sugar and salt, and beat until very light. Stir into cooked sago and milk, and let come to the boil; add vanilla. Beat egg whites, and fold into mixture. Pour into a bowl. Serve very cold.

Source: Azhar Ilias Abbas Recipes of the Orient Selected From Easily Obtainable Ingredients (Adelaide: Rigby, 1962), p.57.