Delicious recipe for Baked Sago Pudding which can be served warm or cold ! Sago pearls are used in this South-African version and not Tapioca.
Baked sago pudding is a dish that resonates with comfort and tradition. As someone who delights in the warmth and richness of home baked desserts, I find that this pudding perfectly encapsulates these qualities.
This classic treat, often enjoyed in various forms across different cultures, comes into its own with the baked version.
Sago pearls, with their distinctive texture, form the base of the pudding, swelling into translucent orbs that are tender to the bite.
Preparing baked sago pudding begins with a process of combining sago pearls with milk. Most often infused with a cinnamon stick for a subtle spiced aroma. The combination of other ingredients like butter and sugar adds a creamy sweetness, enhanced by a hint of vanilla.
Achieving the right balance of flavors is important, and the addition of salt and the nutmeg elevates the dish significantly. Once baked, the pudding takes on a delightful golden hue. And a consistency that is equally enjoyable whether served hot, warm, or cold.
The versatility of sago pudding extends to its accompaniments. A dollop of smooth apricot jam, or jelly as known in the US, can introduce a fruity, sweeter contrast that complements the pudding’s mellow sweetness.
My personal preference is to spread sago pudding liberally with jam, as we love the sweetness the jam adds. The end result is a baked sago pudding that stands as a testament to the comforting power of simple, well-cooked ingredients.
Sago and Tapioca Differences
In exploring the unique attributes of sago and tapioca, I am highlighting their origins and customary uses in cuisines like the South-African baked sago pudding.
Origins of Sago
Sago is a versatile starch extracted from the pith of various tropical palm trees. It is called sago pearls as it is also much smaller than tapioca.
Unlike tapioca, which is derived from the root of the cassava plant, sago has its own distinct source and is primarily produced in South-East Asia.
South-African Baked Sago Pudding
A traditional South-African baked sago pudding begins with pre-soaking the sago pearls in warm milk along with a cinnamon stick.
After you soaked the sago, the recipe continues with simple steps and is then ready to be baked until set. Finally getting a spread of apricot jam before serving (which can be served hot, just warm or cold!).
Alternative flavored jams (or jelly in the US) can certainly be used as the sago pudding has a quite a neutral (hint of cinnamon though!) taste. However, in South-Africa we love baking and cooking with smooth Apricot Jam.
What To Serve with Baked Sago Pudding
When I serve baked sago pudding, I like to have different toppings/accompaniments to choose from and I am sure you do too with desserts !
- Custard: A classic pairing for sago pudding is a smooth, velvety custard. I often pour a generous helping of warm custard over my serving, which makes for a creamy and indulgent experience.
- Whipped Cream: For those who prefer a lighter accompaniment, whipped cream is an excellent choice. A dollop of freshly whipped cream, maybe with a hint of vanilla, adds a pleasant contrast to the dense pudding.
- Ice Cream: Prefer ice-cream with puddings ? The creaminess and chill of vanilla ice cream work particularly well with the nutty, buttery flavors of the sago pudding.
All three of the above can also be served with a cold sago pudding !
More South-African sweet treats you might enjoy:
Baked Sago Pudding recipe
Baked Sago Pudding
Ingredients
- 4 cups Milk
- 1 stick Cinnamon
- ½ cup Sago Pearls
- ¼ cup Sugar
- ¼ cup Unsalted Butter
- ¼ teaspoon Kosher Salt
- 4 extra-large Eggs
- 1 teaspoon Vanilla Essence
- ¼ teaspoon Ground Nutmeg
- ¼ cup Smooth Apricot Jam
Instructions
- Place the Milk and Cinnamon Stick in a large saucepan – bring to the boil and let simmer 1 minute – turn off the heat – add the Sago to the Milk and let stand to soak for 90 minutes.
- Pre-heat the oven to 160 deg C (325 deg F) – spray a 2 liter (2 liquid quarts) capacity oven dish with cooking oil and place into a larger shallow oven dish half filled with boiling water.
- After 90 minutes, bring mixture to the boil again – simmer for 2 – 5 minutes {the Sago will be translucent by now} – turn off the heat and stir in the Butter until melted – cool for 5 minutes.
- Beat together the Salt, Eggs, Vanilla and Nutmeg – add a little of the Sago mixture to the Eggs and stir – pour the Egg mixture into the Sago and whisk together quickly.
- Pour mixture into the prepared oven dish and bake 90 minutes until firm and golden.
- Remove from the oven and spread over the Apricot Jam.
Notes
- Serve warm or cold with ice-cream, whipped cream or custard.
- Use any shape of baking dish (oval is great!)
Mel@Mellywood's Mansion
Sunday 30th of March 2014
That sounds great, my auntie used to make us sago pudding we always had it with custard yum!
Dawn Renee '
Friday 28th of March 2014
Wow, you had me searching the net on this one!! Had never heard of Sago before. It looked a bit like tapioca and wonderfully found are very similar and be used interchangeably! This recipe sounds wonderful, thank you for sharing (though will be using tapioca pearls as this is what I have on hand).