Sago pudding

By admin
07 May 2012

Corrie Hulme and Elize Horn’s mothers love classic homebaked favourites (as do many other moms) especially sago pudding. Our version has a delicious meringue topping to make it extra special.

Serves 6-8

Preparation time: 15 min

Cooking time: 40 min


1 litre (4 c) milk

200 ml (145 g) sago

pinch of salt

2 cardamom pods

80 ml sugar

60 ml (¼ c) butter

4 large egg yolks

15 ml (1 T) milk

10 ml (2 t) rosewater

5 ml (1 t) vanilla essence


4 large egg whites

100 ml caster sugar


200 ml apricot jam

Preheat the oven to 180 °C and grease an ovenproof dish or six ramekins with butter or nonstick spray.


Bring the litre of milk, sago, salt, cardamom pods and sugar to the boil over low heat, stirring frequently to prevent the

mixture from sticking to the bottom of the saucepan.

Simmer until the sago is cooked and transparent.

Remove the cardamom pods and stir in the butter.

In a mixing bowl whisk together the egg yolks, 15 ml (1 T) milk, rosewater and vanilla essence.

Stirring continuously, add the hot milk mixture to the egg mixture a little at a time.

Pour the mixture into the prepared ovenproof dish or ramekins.

Bake the pudding/s for 15 minutes.


Whisk the egg whites until stiff, gradually adding the caster sugar.

Whisk the mixture again until stiff peaks form and the mixture is glossy.

Spoon the meringue on top of the sago pudding/s and bake for a further 5-10 minutes or until the meringue is golden.


Heat the apricot jam and spoon over the sago pudding/s before serving.

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