Old-fashioned apple sago

I have been making pots of sago for the children. Apples and lemons are plentiful and full of goodness and packed with flavour. They love a bowl straight from the stove with pouring cream and it works great as a fresh alternative for breakfast. I have also been packing it up for a delicious little snack in lunch boxes as well.


Serves 4



500g apples (2-4) granny Smiths or a variety that is tart and mushy when cooked.

½ -¾ cup sugar (depending on the tartness of the apples)

1 ¼ cup water

1 lemon, zest and juice to taste

¾ cup sago

Cream or vanilla ice-cream to finish



Peel, core and cut the apples into bite-sized pieces. Place in a heavy-based saucepan and add sugar, water and zest. Cook over moderate heat until the apples are tender and turning mushy.

Add the sago and stir well to combine. Lower the temperature and cook gently for a further 20 minutes, stirring frequently until the sago becomes tender and translucent. Take care that the sago doesn’t catch on the bottom.

Stir often, and adjust the temperature if needed (the lower the better, I find).

Spoon into bowls and serve with pouring cream or vanilla ice-cream.

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