Baked Sago Pudding
Sago or tapioca pearls baked in a spiced milk mixture that's topped with apricot jam. It's the perfect dessert to warm you up, even when served with a dollop of vanilla ice cream!
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Servings: 6 people
Calories: 226.8kcal
Equipment
- 1 Large Saucepan
- 1 Ovenproof Baking Dish
- 1 Larger Roasting Pan
Ingredients
- 180 grams sago or tapioca pearls
- 2 tsp butter
- 1 liter full cream milk
- ¼ tsp cinnamon or 1 cinnamon stick
- 2 large eggs
- 5 tbsp sugar
- 1 tsp vanilla essence
- ⅛ tsp salt
- 4-5 tbsp apricot jam
Instructions
- Start by soaking the sago pearls in 1 1/4 cups room temperature water. Soak for 30 minutes. Note: if there's any remaining liquid after the 30 minutes, then please drain the excess liquid.
- Preheat your oven to 160 degrees celsius and coat your serving dish with 1 tsp butter - the dish size I used was 26cm L x 17cm W x 7cm H.
- Line a large saucepan with the remaining 1 tsp butter (this'll prevent the milk and cinnamon from burning). To the buttered saucepan, pour in 1 liter milk and 1/4 tsp ground cinnamon (or cinnamon stick if you prefer). If you add the ground cinnamon to warm milk it'll clump up so make sure your milk is room temperature/cold when you add it in. Whisk until the cinnamon has distributed.
- Bring the milk to a simmer. Once simmering, add the soaked sago and any remaining liquid. Simmer on a medium heat for 5 minutes or until the sago turns translucent. Stir continuously. Set aside. Note: do not cook the sago any longer than 5 minutes as the pearls can start breaking down and losing their form.
- Separate 2 large eggs and place the egg yolks in one bowl and the egg whites in another. Add the sugar, vanilla essence and salt to the egg yolks and whisk. Add the egg yolk mixture to the sago while stirring to prevent the eggs from scrambling.
- Then whisk the egg whites until stiff peaks form. Fold the egg whites in to the sago and pour the mixture into the prepared dish.
- Place the dish in a larger baking pan, then fill with warm water until it comes about halfway up the sides of the dish. Bake for 35-40 minutes or until it’s golden brown on top and has a lovely jiggle to it.
- Immediately top with 4 tablespoons apricot jam and spread evenly. Serve whilst the sago is still warm and enjoy!
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Nutrition
Calories: 226.8kcal