Sago Pudding

Sago pudding: real nursery fare

The other evening my husband went in to the kitchen to find out what on earth Conall had been doing there for the last half-hour or so. It turned out that he had been fossicking around in the pantry, feeling snackish, and looking for something to eat. Lo and behold! he found some sago, which I had bought some time ago, and had fortunately thought to cut out the recipe that was on the packet before storing both sago (and recipe) in a glass bottle in the pantry. Like so:

Sago and other goodies in the pantry

Of course, the reality is, my pantry was not this well-organised until recently, and so the fact that we had sago pudding at all has to do with the fact that we could find it in the first place. 

Before you begin this recipe, however, you do need to know it will take a little time. So, not something you whip up quickly after dinner, rather, as you are eating dinner so this delicious pudd should already be baking in the oven. Or, as our boy-child puts it: Don’t forget to prepare!

Conall, our foodie in the family

Sago Pudding Recipe

Basic ingredients:

100g Sago (dry)
800ml Milk
3 Large Eggs
75g Castor Sugar
 

Flavouring:
125 ml (5 Tablespoons) golden syrup
1 teaspoon cinnamon or vanilla essence 

Preparation Time: 1 Hour
Bake Time: 45 minutes
Wait time: 15 minutes if you like it runny, overnight if you like your puddings firm. 
Pre-heat the oven to 150° and grease a pyrex dish, one that can hold up to 3 litres.

Soak the sago in 200ml of milk for 1 hour. Put the rest (of the milk) in a pot.

Once the sago has finished soaking, put it all in the pot, and stir for 5 minutes when it has reached boiling point. Once done stirring, put the heat on low and put in the golden syrup, cinnamon and/or vanilla essence. (For the cinnamon, your can sprinkle it on top and use a whisk to get rid of clumps). 

Baked sago pudding with cinnamon and golden syrup

Once done with your flavouring, turn the heat off.

With an electric whisk, beat together the eggs and castor sugar until pale and fluffy.

Next, mix it all together, place the mixture in the greased oven dish, and put the greased oven dish in a bigger one and fill that one halfway with hot water (The empty one you just fetched, not the greased one with the mixture!) then put it in the oven.

Bake it for 45 minutes and serve it hot or cold! (Preferably hot.)

From our foodie, Conall:

Conall, our foodie