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Sago pudding |

sago-pudding-bakedWould you believe that those delightful little pearls are from the crushed seeds of this palm. Sago reminds me of Grandma’s old style cooking and is best served hot with some heavy cream and a little honey.

baked Sago pudding is one of those comfort desserts like bread and butter pudding, rice pudding or malva pudding, they all make you feel like you are wrapped up in front of the fire at Grandmas place with a steaming mug of hot chocolate and a pudding. 🙂

What you need

1 cup sago pearls

600ml milk

1 tablespoon butter

2 tablespoons sugar

1/2 teasppon ground cinnamon

The process

Heat the milk until it is warm and add the sago and stir for 2 minutes. Add the sugar and butter, stir and cook over a low heat for 10 minutes stirring slowly and continuosly or until the mixture is fairly thick and the sago is beginning to go transparent.

Remove from the heat and pour the mixture into buttered moulds or an oven proof dish, sprinkle cinnamon over the top and bake in a 170 celsius oven for 30 minutes.

Remove from the oven and let the sago moulds stands for about 10 minutes. Tip the sago from the moulds onto your plate and spoon some thick cream or yoghurt over them with a spoon or 2 of honey.

It’s creamy and delicious!

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28 Responses to “Sago pudding”

  1. Rita James says:

    There is no rising agent here
    Dont you use eggs?

  2. Robert Fellowes says:

    I think the proportions used in this recipe are wrong. Are you using metric values? How big are your tablespoons? I take it you know that there are different cup and tablespoon sizes in the US, Canada and Europe. Maybe South Africa has its own variation.

    Anyway, 1 US cup to 600mls is too much sago.

  3. Sophie says:

    This recipe is it enought for four pepole

  4. Carel says:

    The subtitle of the photographs is incorrect. Sago is not made from the crushed seeds but is made from the pith of the stem after the tree is cut down. refer to the link placed by Graham

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