“This is a real "old" dessert that some may remember. A friend reminded me of it while chatting one night! This was made in a pot in the original recipe, but updated, it is really worth making in the microwave because it doesn't burn on the bottom and can be served from the dish it was cooked in.”

Ingredients Nutrition


  1. Measure the sago and hot water into a 6-8 cup capacity microwave safe bowl or casserole dish.
  2. Peel the rind from lemon using a potato peeler or very sharp knife and add to the bowl. Take care not to include any of the pith (white part) with the peel.
  3. Microwave uncovered on high for 5-6 minutes until the sago is thick and nearly clear.
  4. Lift out all of the peel except for one strip.
  5. Add in the lemon juice (about 2-4 tablespoons) and the golden syrup.
  6. Stir to mix, then taste and add more golden syrup if necessary.
  7. Cover and leave to stand.
  8. Reheat before serving to the temperature at which you like lemon sago best.
  9. Serve with dollops of whipped cream.

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