When it’s chilly and wet outside, you probably want a hearty meal, but maybe your nightly stew didn’t quite cut it. What about making a comforting pudding that everyone in the house can enjoy? Try this classic dish for warm caramelised sago pudding topped with meringue and cinnamon. Some tropical regions rely heavily on the starchy component sago, which may be used to create a silky pudding.
WARM CARAMELISED SAGO PUDDING SUGGESTIONS
The sago filling for the dessert will be silky and sweet if you use enough of butter and sugar, and you may even add vanilla extract for extra flavour. When the egg whites form firm peaks, the meringue is done; nevertheless, even a little amount of yolk will ruin the finished product. Fresh fruit, like as raisins, may be added to the filling, or served on top. It has a similar, sweet flavour to South African “melkkos,” a popular dairy product.
When it’s dreary outside, it’s the perfect time to dig into some tried-and-true classics. As a warm and caramelised sago pudding, this dish is sure to please the whole family.
WARM CARAMELISED SAGO PUDDING RECIPE
Course: Dessert
Cuisine: Global
Difficulty: Easy
Prep time: 30 minutes
Cooking time: 30 minutes
INGREDIENTS
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2 tbsp. butter
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1 cup sugar
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1 cup water
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2 cups milk
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8 tbsp. sago, or tapicoa
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2 eggs, separated
METHOD
- Preheat your oven to 180°C or prepare the oven grill.
- Place the butter in a saucepan on a low heat until it is melted.
- Add ¾ of a cup of sugar to the melted butter and heat until the sugar has caramelised this should take around one to two minutes.
- Now add the sago, milk and water and cook until you see the sago is clear and soft and the mixture thickens. This should take about 20 to 25 minutes.
- While the mixture is being cooked on the stove, separate the eggs. Take the egg yolks and beat them slightly and add to the mixture. This helps the mixture to thicken and remember to keep stirring the mixture continuously.
- Place the egg whites in your ovenproof serving bowl together with the remaining sugar.
- Using an electric mixer or whisk beat the egg whites until it is stiff and stands up in peaks.
- Pour the heated sago mixture from the stove on top of the thickened egg whites, in the centre, allowing the egg whites to fold over the top of the sago mixture. You might have to spread the egg white a little to cover the entire surface of the pudding.
- Sprinkle cinnamon over the sago mixture.
- Pop into the preheated oven for around 10 -15 minutes or place under the grill until you see the egg meringue topping browning over.
- Finally, remove from the oven, serve, and enjoy.
NOTES
- Most of my family members enjoy it by pouring cold milk over the top, but this is just a matter of preference, as many prefer it just the way it is.
»WARM CARAMELISED SAGO PUDDING RECIPE«
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