Sago Pudding

Nicolette van Niekerk
  Today I’ve made a traditional sago pudding with apricot jam. But in the last minute, decided to add strawberries. I also added Star anise and cinnamon stick to the milk. Expect a softer, more fruity consistency and a sticky but sweet layer of meringue on top of the pudding. A perfect baked pudding for Christmas day! Sago cover photo     Cooking Sago   Preparation time: 25 minutes Baking time: 35 minutes Serves: 6 – 8   Ingredients: 140g Sago 750ml Milk 1 Stick Cinnamon 3 Star anise 150g Castor Sugar 30g Butter 2ml Salt 2 Egg yolks 50ml Apricot Jam 4 Egg whites 100g Castor Sugar 6 – 10 Strawberries/ Blueberries   Method:
  1. Preheat the oven to 180℃. Grease 6 -8 ramekin bowls.
  2. Wash the sago under cold water by placing it in a sift.
  3. Heat the milk, cinnamon stick, star anise and add the sago. Cook over a simmered heat until the sago becomes clear, give it around 10 minutes. Stir the sago often.
  4. Remove the spices, cinnamon and star anise. Add the sugar, butter and salt. Mix well.
  5. Stir in the egg yolks and let it cook through for 5 minutes.
  6. In the meantime, beat the egg whites to stiff peak while adding the castor sugar spoon at a time.
  7. Divide the sago mixture between the bowls. Add a teaspoon of apricot jam to each bowl.
  8. Before adding the meringue mixture, cut strawberries into thin slices and add to the pudding.
  9. Bake the pudding for 10 – 15 minutes. Remove from the oven. Add the meringue mixture to each pudding and bake for a further 20 minutes until the egg whites are cooked and turning colour.
  10. Serve warm.
Strawberries and Sago   sago baked