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Custard-baked Sago Pudding with Meringue Topping
Custard-baked Sago Pudding with Meringue Topping is a traditional South African recipe for a classic dessert of sago pearls cooked in a custard of milk that is sweetened and thickened with egg yolks before being topped with an egg white meringue and oven baked to finish. The full recipe is presented here and I hope you enjoy this classic South African version of: Custard-baked Sago Pudding with Meringue Topping.
prep time
20 minutes
cook time
40 minutes
Total Time:
60 minutes
Serves:
6
Rating: 
Tags : Dessert RecipesMilk RecipesBaking RecipesSouth-africa Recipes
Sago is a starch extracted from the pith of the sago palm
Metroxylon sagu stem. It is traditionally made in New Guinea and the Moluccas, where it is a staple food. Commercially it is produced in the form of 'pearls' that are often made into desserts, like the one below.
Ingredients:
1l milk
120g sago
1/2 tsp salt
1/2 tsp ground nutmeg (or mace or cinnamon)
100g sugar
4 tbsp butter
1 tsp vanilla extract
5 tbsp apricot jam
4 eggs, separated
100g sugar
Method:
Add the milk to a pan, heat until nearly boiling then add the sago, salt and nutmeg. Reduce to a simmer and cook over very low heat until the sago is transparent. Add 100g sugar, the butter and the vanilla extract and stir in well then take off the heat.
Lightly whisk the egg yolks then add to the sago mixture and whisk through. Pour the resultant mix into a lightly-greased pudding dish then dot the surface with blobs of apricot jam.
Whisk the egg whites in a clean and dry bowl, until stiff, then slowly beat in the sugar, whisking until incorporated. Spread the resultant meringue over the sago pudding. Transfer to an oven pre-heated to 160°C and bake for about 40 minutes, or until the pudding base is set and the meringue is lightly browned on top.
This can be served straight from the oven or it can be allowed to cool and served cold.
