Recipe for Baked Sago Pudding with apricot jam and a feather light meringue topping
1 cup sago
4 cups milk
¼ tsp salt
¼ tsp cinnamon
¼ tsp nutmeg
1/3 cup sugar
4 tbs salted butter
4 large eggs, separated
3 tbs castor sugar
8 tbs fine apricot jam
4 tbs fresh lemon juice
2 tbs water
Soak the sago in water for 30 minutes then drain. Place the sago, milk, salt, cinnamon, nutmeg and sugar in a large saucepan. Bring to just below boiling point while stirring.
Turn the heat to its very lowest setting, place the lid on and cook until the sago is completely translucent. Do stir it every few minutes to prevent it from burning. Once cooked, stir in the butter. Set aside and allow to cool down a bit then stir in the 4 whisked egg yolks. (Even if you let it cool down a bit, you need to work fast and stir vigorously to prevent the egg from scrambling.) Pour into an oven-proof dish.
Whisk the egg whites until white and fluffy, then slowly add the castor sugar a spoon at a time while whisking. Once it is stiff and glossy, pile the egg whites onto the sago.
Place the dish in a larger dish half filled with warm water and bake at 160 degrees Celsius for 40 minutes until golden. Put the apricot jam, water and lemon in a cup and place in the microwave for 30 seconds to melt. Serve the sago pudding warm with the warm apricot-lemon sauce on the side.
Recipe courtesy of Daily Dish– a weekly service that delivers exact quantities of all the fresh ingredients you need to make four delicious homemade meals. Each dish takes only 30 minutes from start to finish. See what’s on the Daily Dish menu this week.