lemon sago

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  • 1/2 cup sago
  • 2 1/4 cups water
  • juice of 2 lemons
  • 1 tablespoons grated lemon rind
  • 3 tablespoons golden syrup
  • 4 tablespoons sugar


Place sago and water in saucepan. Bring to the boil, simmer until sago is transparent, stirring often (watch it doesn't catch).

Remove from heat and stir in remaining ingredients. Pour into serving dish or individual moulds, cool, then chill and set. Serve with cream or custard. I just prefer it as is – even still warm

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