- 200 g sago (I used the tiny pink and light green ones)
- 850 g semi-skimmed milk
- 100 g sugar
- 567 g tin lychees
- 1 tbsp rosewater
- Wash the sago then soak in cold water for 30 minutes (the grains will swell). Drain and set aside.
- Heat the milk and sugar in a large, deep casserole, and whisk until the sugar has dissolved. Bring the mixture to the boil then reduce the heat and add the strained sago, the lychee water from the tin. (Reserve the fruit) and the rosewater.
- Continue to stir the sago over a low heat with a wooden spoon until you feel resistance. The sago will become translucent when it is cooked.
- Reserve 6 whole lychees for garnish and slice the remainder into quarters then scatter them into 6 pudding bowls.
- Pour over the sago and leave to cool completely before putting in the fridge. Garnish with whole lychees.