Comments on: Sago pudding

By: Graham

Graham — Tue, 20 Jul 2010 13:18:43 +0000

Hi Jo-Ann, You can leave it on the stove top on a low heat for another 30 minutes or so instead of the oven nut they just work out really well in the oven. Cheers for now G

By: Jo-Ann

Jo-Ann — Tue, 20 Jul 2010 05:11:33 +0000

Hi G

Is there no sago recipe that just needs to be cooked on the stove instead of from stove to oven.

By: Graham

Graham — Tue, 02 Feb 2010 09:46:24 +0000

Grans often have the best recipe, we a need to chat to our grans more often, thanks for letting us know. Cheers for now G

By: Melissa

Melissa — Tue, 02 Feb 2010 05:57:57 +0000

Hi there everyone!
My gran also used to make a creamy sago pudding when I was a little girl and I have never been able to find a recipe that is anything like it. She ended up with dementia and by the time I thought to try and get the recipe she couldn’t remember how to make it. I know that she used to soak the sago overnight in water so the pearls were nice and plump and then cooked it with milk. I will have to give your recipe a go and see how it compares
Thanks!

By: Graham

Graham — Mon, 11 Jan 2010 07:18:50 +0000

Hi Rowena, Those old recipes are so often the best, not worrying about calories and fat content and all that nonsense, (not that I take much notice to be honest) It sounds wonderful, let us know if you manage to get it right. I will see what I can find as well. Cheers for now G

By: rowena johnston

rowena johnston — Fri, 08 Jan 2010 21:49:16 +0000

HI there Graham,
I am trying to track down a sago recipe that my gran also used to make but she added the yolks so it was like a custard and then beat egg whites. When the custard part was cool you fold through the beaten egg whites and just put in the fridge. I don’t remember her cooking it.
It was wonderful and light but still had that sago texture and absolutely delicious.

After 10 years of living abroad and my gran passing away over 20 years ago I have such pangs of nostaglia for Australia and Gran’s pudding. I am going to try using your measurements and adapting from the recipe with the eggs.
Let’s see how I go!!
regards from germany,
Rowena

By: Graham

Graham — Fri, 31 Jul 2009 06:37:16 +0000

That sounds great, grans are often the best sources of good old fashioned tasty food. Cheers G

By: Shell

Shell — Thu, 30 Jul 2009 11:25:37 +0000

My gran used to make her sago pudding adding egg yolks to the mixture. Bake as normal. Beat egg whites till stiff and when pudding comes out of the oven, dot with jam and top with egg white. Bake until golden. Looks beautiful and tastes great too!