I haven’t had Sago pudding since I was a child, and I’ve never made it before so this is my first attempt, and of course had to burn it slightly.
My timer doesn’t work. Anyway, the burny bits with the bottom creamy yumminess was absolutely divine with custard and between only my brother and I, finished the entire dish.
¾ cup sago
600 ml milk
1 stick cinnamon
1 tsp vanilla essence
Pinch of salt
3 tblsp sugar
3 tblsp slivered almonds
2 tblsp coconut
2 eggs – separated
2 tblsp caster sugar
Bring the milk, vanilla essence, sugar, salt, coconut, almonds, cinnamon stick and sago to the boil and allow to simmer until the mixture thickens, stirring constantly.
lightly beat the egg yolks and add to the mixture while stirring.
Once egg yolks are combined into the sago mixture and it’s nice and thick and creamy, pour sago into a buttered oven dish.
Beat the egg whites while adding caster sugar a little at a time. Drizzle the egg white over the sago pudding and bake for 20 minutes in preheated oven at 180 degrees C.
[Variation : Dollops of apricot jam could be added to the top if you have a sweet tooth]
Adapted from recipe of Mahiya Saxena
Prepared, tried and tested by: Melanie Kramar