South African Baked Sago Pudding

"Very traditional, very comforting! Rather don't use tapioca, which is similar but has much larger "beads" or grains. Tapioca would need soaking overnight."
 
Download
photo by TheAngeness G. photo by TheAngeness G.
photo by TheAngeness G.
Ready In:
1hr 15mins
Ingredients:
10
Serves:
6
Advertisement

ingredients

Advertisement

directions

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

Questions & Replies

  1. Can I use strawberry jam instead of apricot?
     
Advertisement

Reviews

  1. I made it for my mother after her operation,she was simply in tears and told me it was the best sago pudding she ever had.10/10 would reccomend
     
  2. Absolutely delicious!! Halved the recipe. I stopped at adding the egg yolk. I also added an additional cup of liquid (water). Didn’t bake it with the meringue topping - as neither of us like meringue very much. Just topped each serving with either apricot jam or honey. Too late for pic! Will definitely make again - thank you, Zurie
     
  3. Quick, easy and utterly delicious!
     
  4. I've made this delicious recipe about 4 times now, and have perfected it. It is always a hit with a crowd of pudding lovers. Best served with home-made custard! Yum, gotta have another bowl!
     
  5. I have made this recipe often from a similar recipe that my mother-in-law had. This is my family's favourite dessert, and although it is tradionally a winter dessert, they ask for it any time of the year. I make a dairy-free version at the same time in a different mix by following the same recipe but replacing the milk with rice milk. I bake the 2 mixtures at the same time.
     
Advertisement

RECIPE SUBMITTED BY

I'm a widow, retired, and I love cooking. I live on the coast in South Africa and I love seafood. You're welcome to my recipes (all kinds, definitely not just seafood!) Just remember that no recipe is ever cast in stone -- adjust to your taste! The photo was taken at a rustic seaside restaurant on our West Coast, approx 1 year ago (2016).
 
View Full Profile
Advertisement
Advertisement
Advertisement

Find More Recipes