Old-Fashioned Sago Pudding 1 ℓ full-cream milk pinch salt 250 ml sago (rinsed) 3 ml ground cinnamon 5 ml vanilla extract 250 ml sugar 80 ml butter 4 eggs ( separated) 80 ml apricot jam
Old-Fashioned Sago Pudding
- 1 ℓ full-cream milk
- pinch salt
- 250 ml sago (rinsed)
- 3 ml ground cinnamon
- 5 ml vanilla extract
- 250 ml sugar
- 80 ml butter
- 4 eggs ( separated)
- 80 ml apricot jam
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Preheat oven to 160°C
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Grease a large (1.2ℓ) baking dish
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Heat milk to just below boiling point
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Add salt, sago, cinnamon and vanilla and simmer gently until sago turns transparent (about 20 minutes)
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Add half of sugar and butter and stir well
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Quickly beat egg yolks into sago mixture and set aside
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Whisk egg whites until soft peaks form, then add remaining sugar gradually, until all sugar is used
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Fold egg-white mixture through sago and pour into baking dish
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Dot with apricot jam and bake for 40-45 minutes, or until just set but still slightly wobbly in middle
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Allow pudding to cool for 20 minutes before serving
Bring some health into your puddings with seasonal blueberries!