Saudi Sago Pudding is a traditional Saudi Arabian recipe for a classic pudding of sago cooked in milk thickened with custard powder and flavoured with spices that's thickened with eggs and finished by baking. The full recipe is presented here and I hope you enjoy this classic Saudi Arabian version of: Saudi Sago Pudding.
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Ingredients:
1 Litre Milk
150g fine Sago
50ml water
1 teaspoon Custard powder
4 tbsp water
150g Brown Sugar or White Sugar
1 teaspoon Vanilla extract
2 Cardamon pods
3 Cinnamon sticks
Pinch Salt
60g Butter, cubed
a few pats of butter, for dotting
3 teaspoon jam can be added the pot or honey, if you like it sweeter
2 teaspoon Cinnamon Sugar (to garnish)
5 Medium Eggs, beaten
Jam or flaked almonds for decoration.
Method:
In a bowl combine the sago with the 1l water and set aside to soak for 20 minutes.
In a large pan combine the milk, cinnamon sticks, cardamom pods, salt and the vanilla extract. Bring to a boil and cook for about 2 minutes then strain the soaked sago and add to the pan. Stir until thick.
At this point, add the sugar and butter along with the custard powder a cook, stirring over a very low heat, until the mixture is thick and creamy.
Take off the heat an set aside to cool for 7 minutes before slowly working in the beaten eggs with a whisk. Be careful and don't let the eggs scramble. I used a tempering method, ladling some of the sago mixture into a bowl and whisking the eggs into this. Then I added this mixture to the main sago pot.
Transfer the sago mixture into a buttered pyrex dish. Dot with the extra butter and garnish with cinnamon sugar on top.
Transfer to the centre of an oven pre-heated to 180C and bake for 40 minutes.
To finish, brush lightly with some apricot jam and sprinkle almond flakes on top. for a richer flavour you can substitute the milk with a blend of 100ml fresh cream and 900ml Milk.
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