Milk pudding query
Simple question really, which is the ingredient for the sticky milk pudding affectionately known by school kids as 'frogspawn'? Is it sago or tapioca? I mean the one with the bigger 'pearls'?
When I was a kiddie there were the three degrees as it were, fine semolina - delish with a dollop of jam, or the custardy/vanilla flavoured creamola, then a slightly more pearly variety, then a really sticky chewy and bigger pearl, but forget which is which. Anyone remember?