Nigella's Coconutty Crab Cakes & Gary's Sago Pudding with Pandan Syrup

Last night for dinner on yet another very hot day in Sydney I cooked Nigella's recipe for Coconutty Crab Cakes. This recipe is another from Nigella Kitchen.


I really liked them, very light moist little patties. The jalapeno gave it a nice little bite but the crab was still the prominent flavour. I must say it is a very expensive dinner and I would only make it again for a special occasion, probably as a entree.

For dessert I made a recipe that I had seen on Good Chef Bad Chef by Gary Mehigan for Sago Pudding. I bought the sago in an asian grocer, its kind of funny as sago is a prominent ingredient in many of my Grandmothers old recipe books (and she was not asian!).

This recipe was very simple and really yummy. The sago component which I set in the silicon moulds for a few hours was just the sago and a little coconut milk, whilst the syrup was made of palm sugar, pandan paste and water. The very sweet syrup with the plain sago served with coconut milk all just came together really well. I even liked the sticky texture of the sago. I was really pleased at how easy it was to mould and present a very attractive dessert. Since I am trying to eat reasonably healthy and avoid most sweet things I thought this dessert should probably be ok?