Creamy sago pudding
I would love to share some of my old-favourite, classic desserts with the next few features. These ones comes a long way with me.
The first one is my best-loved Creamy sago pudding. It is definitely not necessary to bake the pudding in the oven, unless you feel like adding the apricot jam. I normally just cook and serve straight from the pot. Sprinkle lots of cinnamon sugar over when serving – this is what makes it special!
Serves 6 – 8
250 ml (170 g) sago
375 ml water
1 litre milk
2 extra-large eggs
80 ml (65 g) sugar
2 ml salt
30 ml butter or margarine
8 ml caramel essence
1. Combine the sago and water in a heavy-based saucepan and soak for about 20 minutes.
2. Add the milk and bring to the boil. Reduce heat and boil gently for about 10 minutes until sago becomes transparent and soft. Stir frequently to prevent pudding from burning.
3. Beat eggs, sugar and salt together. Add some warm milk to the egg mixture, and then add the egg mixture to the hot milk. Whisk over heat for a few minutes until thickened. Remove from heat.
4. Add butter and essence and pour into a large, greased ovenproof dish. Serve or bake in a preheated oven at 180 °C for 20 – 25 minutes. Serve warm with apricot jam or cinnamon sugar.
Variation
– For a delicious lemon flavour, add 10 ml finely grated lemon rind with the eggs, sugar and salt.
Tips
– Remember to add the essence only when removing from heat. This way the flavour does not cook away.
– It can keep in the fridge for a few days, not that it lasts long.
– Add apricot jam for baking; just spoon a few heaps of the jam in the pudding.
Making cinnamon sugar
Mix about 100 ml (80 g) sugar with 10 ml ground cinnamon.