Sago and tapioca

apple_mint

Yes I'm minty Hello thriftycook :hello:

AussieLass

I cook my sago very similar to you Thriftlady. I can't remember the quantities as my recipe book is in Oz but at the end of cooking I add a splosh of vanilla & about 1 tbsp custard powder mixed with a little milk. Makes it a lovely light buttery colour and creamy texture.

I've never had tapioca. BTW sago is good cooked in slow cooker as you do rice pudding.

juno

How do you start a pudding race?

Sago!

thriftlady_2

juno wrote: »

How do you start a pudding race?

Sago!

:rotfl: :rotfl: :T

tr3mor

I love all these proper winter puddings, but my girlfriend hates them. I get by making single portions of semolina in the microwave.

apple_mint wrote: »

I think people are relying on tins now a days. My 83p bag will do us 10 meals. I just have to add milk to cook it slowly in, and at the end a dessert spoon of caster sugar, a little butter and some vanilla essence.

I'm not knocking you and obvioulsy home made will be much nicer. But 10 meals will cost you a lot more that 83p once you've added a pint of milk to each, plus the other random bits.

Compared to some ready made foods old-fashioned tinned puddings aren't bad for both taste and value.

thriftlady_2

tr3mor wrote: »

Compared to some ready made foods old-fashioned tinned puddings aren't bad for both taste and value.

Maybe, but a packet of 10 servings takes up a lot less space in a cupboard than 10 tins. And no tins to dispose of

twink

if i remember right i think my gran used to stir an egg yolk into the cooked semolina then fold in the whisked white and popped it in the oven

apple_mint

thriftlady wrote: »

Maybe, but a packet of 10 servings takes up a lot less space in a cupboard than 10 tins. And no tins to dispose of

I have to say that the HM version tasted a lot better than the tinned versions I've tried (and I was a big fan of tinned tapioca once upon a time). I do try to keep costs down but sometimes I am prepared to pay a few pennies more for the better taste Plus for 2oz of tapioca and a pint of milk I get more than a tinful. I buy a set amount of milk for the week - if I make a milk pudding I'll probably not make a cheese sauce later in the week. I just adapt my meal plans:D I agree with thriftlady - my packet of tapioca takes the space of a coffee jar (in fact it is now stored in what was a coffee jar :rotfl:) and will be useful if we get some reduced milk

dannahaz

I LOVE semolina, but I can't stand tapioca. I don't think I've ever had sago. Semolina is one of my favourite comfort foods. I like to bake it in a large dish so that there is plenty of skin. I don't put the amount of sugar stated in the recipe as I like to have it with jam and find it a bit too sweet otherwise.

I've grown up now so I don't stir the jam in to make the semolina purple anymore. (I think I did it once, many mamny years ago, in front of my husband, and he was...shocked. That's when I realised it was not the done thing!).

Maz

Mmmmmm............memories of school dinners! They were always my favourite puddings!