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Sago Pudding Deluxe

Sago Pudding Deluxe

Everyone who has spent time at boarding school, will remember this pudding. This is a luxury variation of this old-fashioned favourite.

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You Will Need:

  • 1 cup (250 ml) full cream milk
  • 1 cup (250 ml) fresh cream
  • ½ cup (125 ml) sago
  • pinch of Ina Paarman's Seasoned Sea Salt
  • 1 t (5 ml) vanilla essence or a vanilla pod, split
  • 1 cinnamon stick
  • 397 g tin sweetened full cream condensed milk
  • 2 eggs, separated
  • ½ t (2,5 ml) baking powder
  • ground cinnamon for dusting
  • 1 cup (250 ml) full cream milk
  • 1 cup (250 ml) fresh cream
  • ½ cup (125 ml) sago
  • pinch of Ina Paarman's Seasoned Sea Salt
  • 1 t (5 ml) vanilla essence or a vanilla pod, split
  • 1 cinnamon stick
  • 397 g tin sweetened full cream condensed milk
  • 2 eggs, separated
  • ½ t (2,5 ml) baking powder
  • ground cinnamon for dusting
You will need You will need

Method:

Simmer the milk, cream, sago, Seasoned Sea Salt, vanilla essence or pod and cinnamon stick very slowly for 20 minutes.

Meanwhile, butter a medium-sized ovenproof dish.

Adjust the oven rack to the middle position and preheat the oven to 180 °C.

Remove the sago from the heat.

Remove cinnamon stick and vanilla pod, if using.

Leave to cool to touch temperature.

Add the condensed milk and egg yolks and mix in.

Sift over the baking powder and mix in.

Whip the egg whites until soft peaks form and fold gently into the mixture.

Dish into the prepared ovenproof dish.

Bake for about 25 - 30 minutes until puffy and browned.

Remove from the oven and sift a little cinnamon over the top.

Serve with custard.

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Sago Pudding Deluxe

Everyone who has spent time at boarding school, will remember this pudding. This is a luxury variation of this old-fashioned favourite.

Sago Pudding Deluxe

You Will Need:

  • 1 cup (250 ml) full cream milk
  • 1 cup (250 ml) fresh cream
  • ½ cup (125 ml) sago
  • pinch of Ina Paarman's Seasoned Sea Salt
  • 1 t (5 ml) vanilla essence or a vanilla pod, split
  • 1 cinnamon stick
  • 397 g tin sweetened full cream condensed milk
  • 2 eggs, separated
  • ½ t (2,5 ml) baking powder
  • ground cinnamon for dusting

Method:

Simmer the milk, cream, sago, Seasoned Sea Salt, vanilla essence or pod and cinnamon stick very slowly for 20 minutes.

Meanwhile, butter a medium-sized ovenproof dish.

Adjust the oven rack to the middle position and preheat the oven to 180 °C.

Remove the sago from the heat.

Remove cinnamon stick and vanilla pod, if using.

Leave to cool to touch temperature.

Add the condensed milk and egg yolks and mix in.

Sift over the baking powder and mix in.

Whip the egg whites until soft peaks form and fold gently into the mixture.

Dish into the prepared ovenproof dish.

Bake for about 25 - 30 minutes until puffy and browned.

Remove from the oven and sift a little cinnamon over the top.

Serve with custard.

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