Thursday, 5 February 2015

South African Baked Sago Pudding



On a recent visit to my local Asian supermarket I re-discovered sago (tapioca) I used to have tapioca or frog spawn as we called it in school dinners and I loved it.

I searched for a recipe to check how to make it (it's been a while) and stumbled upon this recipe which I then tweaked and et voila a scrummy pudding.

If you can't stand tapioca it would probably work well on rice or semolina pudding too.

You could also ring the changes by adding a layer of stewed fruit, syrup or jam before you add the meringue.



South African Baked Sago Pudding

4 cups (945ml) milk
1 cup (180g) sago
1/2 teaspoon salt
1/2 teaspoon ground nutmeg
1/2 cup (100g) sugar plus 1/2 cup (100g) sugar
5 tablespoons butter
1 teaspoon vanilla extract
4 eggs, separated


Pre heat your oven to 325F/160C.

Grease a large pudding dish.

Heat milk to nearly boiling, then add sago, salt and nutmeg.

Simmer over a very low heat until the 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 the yolks to the sago mixture, whisk or mix through well, and pour the mixture into the prepared oven dish.

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.

No comments:

Post a Comment