There's something very comforting about eating traditional sago pudding and it always reminds me of childhood days, chilly winter evenings and a home filled with the warm aroma of baked dessert.

Sadly, traditional sago pudding as many of us knew it is now regarded as a tad old-fashioned and you never see it on restaurant menus anymore.

Which is why I was delighted when an old friend recently emailed a sago dessert recipe which has been upgraded, jazzed-up and given a complete makeover.

In fact, other than the sago, the rest if the ingredients are all far removed from the baked version but I am delighted to say it is absolutely delicious!

Like all my favourite dishes this fruity sago cream is quick and easy to make, with no fancy or expensive ingredients.

To serve four portions you need:

Note: You can also use other berries and fruit of your choice, as long as you stick to the two half cup quantities as above.

Instructions:

Cover the sago with cold water and leave to soak for one hour, the pour into a saucepan, bring to the boil and simmer for 10 minutes or until soft.

Drain and rinse under cold running water.

Dissolve the sugar in the 250ml warm water.

Spoon the ago into a dish and add the sugar water, coconut milk and the ordinary milk.

Stir well, then add the fruit pieces and stir gently.

Cover and place in refrigerator for one to two hours before serving.