Baked Sago Pudding
I love sago but I think I don’t use it enough in my cooking. Today was a good day for a Baked Sago Pudding.
It is freezing in Johannesburg and this is exactly what the weather called for.
Baked Sago Pudding
And it didn’t disappoint. What better than something so comforting in a bowl, it felt like a hug.
My friend came over to visit today and I needed a sweet treat in a hurry. This was perfect.
She loved it so much and she was so chuffed that she got to eat my “food”, yes I gave her some leftover Lamb Akni too.
If you ever visit me just know there will always be food. Food is life…haha!
Ingredients Required
For this pudding you will require basic ingredients. It is a budget friendly but delicious pudding.
You will need the following:
- Sago
- Full Cream Milk
- Cinnamon Stick
- Ground Cinnamon
- Vanilla Paste or Vanilla Essence
- Butter
- Eggs
- Condensed Milk
- Castor Sugar
- Apricot Jam
How to make the Sago Pudding
Sago Pudding is another easy recipe. You first soak the sago for a few minutes, heat the milk and add the sago.
Once cooked you then add it to the milk mixture. You then separate the eggs, add the yolks and condensed milk mixture, then add the whisked egg whites.
It’s then baked in the oven. We use a water bath when baking the pudding so that there’s gentle, even heat with a moist environment. This results in a smooth, creamy texture.
More amazing recipes to try:
Rich Creamy Soji (Semolina Pudding)
Rich Creamy Vermicelli Pudding
Baked Sago Pudding
Ingredients
- 1 cup sago
- 1&1/2 cup water
- 1 liter full cream milk
- 1 cinnamon stick
- 1/2 teaspoon vanilla paste see notes
- 2 tablespoon butter plus 1 teaspoon
- 2 large eggs
- 1/2 cup condensed milk
- 1/4 cup castor sugar
- 1/4 teaspoon ground cinnamon
- 5 tablespoon apricot jam
Instructions
- Soak the sago in the water for 15 minutes. Grease an ovenproof dish with the 1 teaspoon butter and set aside.
- Preheat your oven to 180 degrees celsius. Pour the milk into a large pan. Add the cinnamon stick and the vanilla paste. Heat it up just until it reaches boiling point.
- Add the soaked sago and give it a stir. Simmer on a low heat for 5 minutes. Do not cook it too long as you don't want a mushy sago pudding. The sago will be transparent once cooked. Remove from heat.
- Whilst the sago is cooling down a little, separate the egg yolks and whites.
- Mix the condensed milk into the egg yolks and set aside.
- Add the castor sugar to the egg whites and whisk until stiff.
- Pour a ladle full of the sago mixture into the condensed milk/egg mixture and use a fork and give it a mix.
- Add the egg mixture into the sago and mix well. Add the cinnamon and mix.
- Fold the egg whites into the sago pudding. Pour the sago mixture into the greased dish. Place the sago pudding into a baking pan half filled with water and bake for 25-30 minutes.
- As soon as you remove the sago pudding from the oven, heat 2 tablespoons of the apricot jam in the microwave for about 30 seconds. Spread this on top of the sago pudding.
- Serve hot with the remaining apricot jam, you can heat the jam.
Notes
- You can add 2 teaspoons of vanilla essence instead of the vanilla paste
- If you don't have condensed milk you can add 1/2 cup of sugar to the eggs yolks and mix it into the sago once cooked on the stovetop and before popping it into the oven.
