Baked Sago Pudding

You’ll probably remember that we used sago in our chicken pie a few weeks ago in Dish of the Week #40. Today I’m going to show you how to use sago as the main ingredient in a pudding.

Although sago pudding can be traced back to the Asian continent, it is a very traditional and comforting dessert in South Africa.

Put it on the table:

If you can’t get hold of sago, you can also use tapioca. According to some sources, tapioca pearls are larger and opaque compared to sago pearls and tapioca will also need to be soaked overnight. However, in South Africa you will rarely find sago pudding made with tapioca.

Ingredients for a baked sago pudding

1 litre (4 cups) full cream milk

187ml (¾ cup) sugar

2ml salt

250ml (1 cup) sago

60ml (4 tablespoons) butter

4 eggs, separated

5ml (1 teaspoon) vanilla essence

apricot jam (or golden syrup or custard)

The only skill as a baker you need to make this pudding is the ability to separate eggs. Once that’s done, the rest of the baking is a breeze.

Separated eggs

Preheat the oven to 180°C/356°F. Heat the milk, sugar and salt to boiling point.

Heat milk, sugar and salt

Add the sago. Lower the heat and let it simmer on LOW heat for about 20 minutes or until the sago becomes transparent. Stir from time to time.

TIP: It’s important to keep your eye on the pot, because for the first minute or two it will look like the milk is about to boil over – and nobody wants burnt milk on a stovetop!

Add sago and simmer for 20 minutes

Once the sago is transparent, remove the saucepan from the heat and add the butter. Allow the mixture to cool slightly.

This is what the sago should look like

Add butter and let it cool

Whisk the egg yolks and the vanilla until they are well mixed and quickly add to the sago mixture.

Whisk egg yolks and vanilla essence

Add egg yolk and vanilla to sago mixture and mix

Use an electric mixer and stiffen the egg whites and then fold into the sago mixture.

Fold egg whites into sago mixture

Spoon the sago mixture into an ovenproof bowl that has been well greased with butter. (For a moment I thought my dish would be too small, but luck was on my side). Bake for 25 minutes or until lightly browned on top.

Ready for the oven

After 25 minutes in the oven

Baked sago pudding

Traditionally, sago pudding is served with small blobs of apricot jam on top, but you can also pour custard over or even golden syrup. However, it is just as delicious without any jam or custard.

Sago pudding with apricot jam