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South African Baked Sago Pudding

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“Very traditional, very comforting! Rather don't use tapioca, which is similar but has much larger "beads" or grains. Tapioca would need soaking overnight.”
READY IN:
1hr 15mins
SERVES:
6
UNITS:
Metric

Ingredients Nutrition

Directions

  1. Oven: 325 deg F/160 deg Celsius.
  2. Grease a large pudding dish lightly.
  3. Heat milk to nearly boiling, then add sago, salt, and nutmeg or cinnamon.
  4. Simmer over very low heat until sago is transparent.
  5. Add the 1/2 cup sugar, butter and vanilla, and stir in well. Remove from heat.
  6. Separate the eggs, and whisk the yolks. Add yolks to the sago mixture, whisk or mix through well, and pour the mixture into the prepared oven dish.
  7. Put blobs of the apricot jam all over the pudding mixture.
  8. Whisk the egg whites until stiff, and add the extra 1/2 cup sugar slowly, whisking until incorporated.
  9. Spread this meringue over the sago pudding.
  10. Bake in the preheated oven for about 40 - 45 minutes, until set, and the meringue is light brown on top.
  11. Serve hot, warm or cold.

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