Sago, tapioca or rice flour boiled with milk, egg white folded in and chilled to set. Served with two sauces: coconut-flavoured white sauce and brown sugar melted in water.

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Peggy's Pudding

serves 4
1 tablespoon desiccated coconut
1/2 pint fresh milk
21 fl oz water
4 oz sago or tapioca
1 egg white, whisked
1 level tablespoon cornflour
2 oz brown sugar

1. Soak the coconut in ½ pint milk.
2. Gently simmer, the remaining milk and the water and the sago for 45 minutes until thick and creamy. Fold in the egg white. Pour into 4 ramekin dishes. Chill.
3. Blend coconut milk with cornflour and heat stirring until sauce thickens, boils and is smooth.
4. Melt the brown sugar and remaining water in a heavy based saucepan.
5. Turn the cold sago out of the mould and serve with coconut sauce and melted brown sugar.