Coconut, Sago and Lemon Myrtle Pudding with Pineapple, Palm Sugar and Lemon Myrtle Syrup

Australia’s Creative Native Cuisine, Andrew Fielke 2020

6-8 serves

Ingredients:

Pudding: ½ vanilla bean; 1 ½ cups milk; 275g (9oz) coconut cream; 6-8 fresh lemon myrtle leaves or 1 tsp ground lemon myrtle

100g (3 1/3oz) sago

100g (3 1/3oz) sugar

Sauce: 250g (% lb) light palm sugar, chopped or grated; 150 ml (5fioz) pineapple juice; 4-5 additional fresh lemon myrtle leaves or 1/2 tsp additional ground lemon myrtle; 1 fresh ripe pineapple wedge per person, with tops on (fresh lychees and mango also work very well)

neutral (flavourless) cooking spray oil or macadamia oil

Method: To make the puddings:

Split and scrape the seeds from the vanilla bean

Place the seeds and pod in a saucepan together with the milk, coconut cream and lemon myrtle

Bring to the boil, watching carefully

Add the sago while stirring and simmer very gently, stirring regularly (so it doesn’t stick) until the sago is soft (about 10 minutes)

Once the sago is completely cooked (check and make sure it is tender) stir through the sugar until it dissolves. Scoop out the lemon myrtle leaves and bean pod

Spray 6-8 ramekins or other suitable moulds with the cooking spray. Pour the mixture in and allow it to set completely in the fridge

To make the sauce and complete the dish:

Simmer the palm sugar, pineapple juice and lemon myrtle very slowly (over a low heat) for about 20 minutes to make to a nice syrup. Allow to cool then strain.

Brush the pineapple wedges with some of the syrup. Grill for 4-5 minutes on each side on a clean barbecue or in a griddle pan (at a moderate heat). They should caramelize nicely.

Turn the puddings out from the ramekins onto serving plates and place the pineapple wedges to the side. Drizzle with the syrup.

This really was special. The flavour of the lemon myrtle leaves in the syrup was exquisite! Anne