So rich and creamy, sago pudding one of my favourite desserts. It does take a bit of patience but it is totally worth it!
Sago pudding
Serves six
- 1 cup sago pearls
- 4 cups milk ( you can substitute part of this with cream if you want to be super decadent!)
- 3/4 cups sugar + 6 tablespoons sugar
- pinch of salt
- 4 free range eggs
- 1 vanilla pod / 5 ml vanilla extract
- 2 tablespoons butter
- 50 ml apricot jam
Preheat oven to 180C and butter an ovenproof dish.
Heat milk, sago, 3/4 cup sugar, salt and vanilla over a medium heat , cook by stirring constantly until sago is completely transparent…this can take about 30 to 40 minutes. If you are using a vanilla pod – slice it lengthways so the seeds can infuse with the sago mixture.
Remove the mixture from heat and let the sago cool down a little bit. It should be a thick creamy consistency. You can now remove the vanilla pod from the mixture.
Separate the eggs and lightly beat the egg yellows before stirring into the sago mixture. Transfer the mixture into your ovenproof dish.
Gently melt the apricot jam over a low heat or in the microwave and drizzle liquid jam over the sago mixture. Beat egg whites and 6 tablespoons sugar to soft peaks and top the sago pudding with the meringue.
Bake until the meringue is a light golden brown colour and serve warm.
I made the sago pudding in individual ramekins for the photos, but it can be made either way – in a large ovenproof dish or separate ramekins.
Tip: Don’t discard the vanilla pod, rinse it and and place in a jar of castor sugar to create vanilla sugar!
