Sunday spoil: Sago pudding
Chilly days call for classic delights! They don't get more delicious than this traditional sago pudding. Give it a try - after all, the proof is in the pudding.
Serves 6
You’ll need: butter for greasing; 250g Lancewood Mascarpone; 825ml full cream milk; 250ml sago; 5ml cinnamon; a pinch of salt; 160ml sugar; 60ml butter; 5ml vanilla essence; 4 extra large eggs, separated; 90ml apricot jam; 60ml castor sugar
How to:
Grease an 18 cm x 24 cm x 4 cm deep baking dish generously with butter. Soak the sago in 250ml of milk for 90 minutes.
Preheat the oven to 170°C.
Heat the mascarpone and remaining milk together and whisk until the mascarpone has melted into the milk. Add the sago, cinnamon and salt.
Lower the heat and cook over very low heat until the sago becomes transparent, stirring continuously. Remove from the heat.
Add the sugar, butter and vanilla essence and stir until the sugar has dissolved. Leave to cool slightly.
Beat the egg yolks and whisk into the sago mixture. Add the apricot jam and mix through.
Spoon into the prepared baking dish and bake for 20 minutes.
Meanwhile, whisk the egg whites until soft peaks form. Beat the castor sugar into the egg whites.
Once baked, spoon the meringue on top of the sago pudding and spread out. Bake for a further 15 – 20 minutes until set and the meringue turns slightly brown.
Enjoy warm!
* Recipe & image by Lancewood
