South African Baked Sago Pudding
Dive into the comforting flavors of South African Baked Sago Pudding, a traditional dessert that combines warm, creamy textures with a delightful cinnamon-scented apricot glaze. This timeless treat starts with pearl-like sago simmered until translucent in a mixture of milk and water, creating a silky base enhanced with butter, sugar, and fragrant vanilla. Fluffy whisked eggs add a light, custard-like texture before the pudding is baked to golden perfection. A luscious layer of apricot jam and a sprinkle of cinnamon crown this irresistible dessert, adding fruity sweetness and spice. Perfect for any occasion, this pudding is best enjoyed warm and pairs beautifully with a drizzle of custard. Whether you're reconnecting with cherished cultural traditions or exploring new culinary horizons, this recipe is a heartwarming way to end any meal.
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Recipe Information
Ingredients
- 150 grams Sago
- 750 ml Milk
- 250 ml Water
- 50 grams Butter
- 100 grams Sugar
- 1 teaspoon Vanilla extract
- 3 large Eggs
- 1 teaspoon Ground cinnamon
- 2 tablespoons Apricot jam
- 0.25 teaspoons Salt
Instructions
Preheat your oven to 180°C (350°F). Grease a medium-sized ovenproof dish and set it aside.
In a medium saucepan, combine the sago, water, and milk. Soak the sago in this mixture for 20 minutes to soften and hydrate.
After soaking, heat the saucepan over medium heat. Stir frequently to ensure the sago doesn't stick to the bottom. Cook until the sago becomes translucent and the mixture thickens, about 10 minutes. Remove from heat.
Add the butter, sugar, salt, and vanilla extract to the cooked sago. Stir well until the butter is fully melted and combined.
In a separate bowl, whisk the eggs until light and frothy. Gradually temper the eggs by adding a small amount of the warm sago mixture to the eggs while whisking constantly. Once tempered, pour the egg mixture into the saucepan with the sago and stir thoroughly.
Pour the mixture into the prepared ovenproof dish and smooth the surface with a spatula.
Bake in the preheated oven for 30–35 minutes, or until the top is lightly golden and set.
Meanwhile, warm the apricot jam slightly in the microwave or on the stovetop to make it easier to spread. Once the pudding is baked, evenly spread the apricot jam over the top.
Sprinkle the ground cinnamon over the jam layer and return the dish to the oven. Bake for an additional 10 minutes to set the topping.
Remove from the oven and allow the pudding to cool slightly before serving. Serve warm on its own or with custard for an extra indulgence.
Nutrition Facts
Calories |
2007 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 72.6 g | 93% | |
| Saturated Fat | 37.3 g | 186% | |
| Polyunsaturated Fat | 1.8 g | ||
| Cholesterol | 745 mg | 248% | |
| Sodium | 1377 mg | 60% | |
| Total Carbohydrate | 291.2 g | 106% | |
| Dietary Fiber | 2.1 g | 8% | |
| Total Sugars | 170.2 g | ||
| Protein | 45.4 g | 91% | |
| Vitamin D | 11.8 mcg | 59% | |
| Calcium | 1119 mg | 86% | |
| Iron | 4.0 mg | 22% | |
| Potassium | 1464 mg | 31% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
