Cost: under £1, serves 4 generously
This pudding is dreamy – caviar-like pearls of sago are suspended in a light coconut pudding with the gorgeous mouthfeel of custard. It is wholly composed of storecupboard ingredients – vegan and gluten-free, so it’s easy to knock up a batch when there is nothing in the fridge and no inclination to run to the shops. I make it unsweetened and then add a teaspoonful of dark, fudgy brown sugar – it’s not quite the authentic gula melaka that would be used in Singapore, but it does the trick.
I feel like a guilty pleasure food should be something that is easy to make and doesn’t need lots of time/attention – after all, there is too much of an opportunity to make a more responsible choice if you actually go out of the house to buy some double cream, and for this kind of thing, delaying the gratification with hours of stirring at the stove or stacking up lots of washing up for later doesn’t enhance the pleasure – in fact it might start to seem not worth it. This is a one-bowl recipe that takes less than an hour to make – and half of that is just leaving it to soak.
My way of making sago is possibly not very authentic but it is easy, and delicious, and the result of much experimenting. It’s supremely comforting served warm from the pan, but achieves a certain cool sophistication served chilled in pudding glasses, perhaps accompanied by tropical fruit such as lychees or honey mangoes.