Sago Pudding with Fresh Berries

Cook Time 20 minutes + chilling time

Servings 6

Ingredients

50g tapioca pearls

500ml milk

100g caster sugar

½ tsp of cinnamon

100ml chilled cream

400g mixture of fresh berries

Method

Place the tapioca pearls, milk, sugar and cinnamon into a pot and bring to the boil. Turn down to a simmer and cook for 15 minutes or until the tapioca pearls are translucent and tender. Cool completely and then chill in the fridge for 10-15 minutes.

Whip the cream until to form medium peaks. Fold through the tapioca.

Serve with fresh berries.