Lemon meringue sago pudding

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Lemon meringue sago pudding. (Photo: YOU)
Lemon meringue sago pudding. (Photo: YOU)
Prep Time: 20 minutes
Servings: 6
Cooking Time: 45 minutes
  • 2 - egg yolks
  • 15ml - butter
  • 375ml - castor sugar
  • - grated zest of 1 lemon
  • - TO SERVE
  • 2 - egg whites
  • - pinch of salt
  • 80ml - cold water
  • 1ml - cream of tartar
  • 1l - milk
  • 30ml - white sugar
  • 125ml - readymade lemon curd
  • 5ml - vanilla
  • 1 - cinnamon stick
  • 250ml - sago, rinsed and drained

A delicious take on the traditional South African recipe.

1 put the sago, milk and cinnamon stick in a saucepan and heat. Simmer over low heat for about 20 minutes or until the sago is soft and transparent. Stir often to prevent  the pudding from catching.

2 Mix the sugar and egg yolks in a bowl. Add a little of the sago and stir well. Return the mixture to the saucepan and combine well with the rest of the sago  mixture.

3 Remove the cinnamon stick and stir in the salt and butter. Set aside.

4 Meringue Put all the ingredients in a glass or enamel mixing bowl that fits tightly over a saucepan to create a double boiler. Bring  a little water to the boil in the saucepan and place the bowl on top, ensuring the bottom doesn't touch the water.

5 Beat the mixture with an electric beater over medium heat for 7-10 minutes or until the meringue  is stiff and shiny. Remove from the saucepan with the water and set aside.

6 To serve Spoon the sago into a serving bowl and dot with the lemon curd. Spoon the meringue on top and spread lightly. Toast the  meringue topping with a blowtorch  if you like or serve  as is with the lemon zest.

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