Baked sago pudding
Marie du Plooy from Langenhoven Park in Bloemfontein says, “There’s not a crumb left when I bake this dessert for my sons. They call it ‘frog-eye pudding’.”
Preparation time: 1 hour (includes soaking time) Baking time: 15-20 minutes Cooking time: 35 minutes Cooling time: 30 minutes
250 ml (1 c) sago
810 ml (3¼ c) full-cream milk 250 ml (1 c) sugar
2 ml (½ t) salt
10 ml (2 t) brandy
30 ml (2 T) butter
1 ml (¼ t) ground nutmeg 4 eggs, whisked
60 ml (¼ c) smooth apricot
100 ml castor sugar
Preheat the oven to 180 °C and grease 8 medium ramekins.
1 Soak the sago in water for 30 minutes.
2 Pour the milk into a deep saucepan. Rinse the sago under cold running water, drain and add to the milk.
3 Heat over low to medium heat, stirring continuously until the sago is translucent and thick, about 30 minutes. Switch off the stove plate.
4 Stir the sugar, salt, brandy, butter and nutmeg into the warm sago mixture. Leave to reach room temperature.
5 Whisk the eggs into the sago mixture and pour into the ramekins. Spread the jam on top of each pudding. Bake for
6 Leave the puddings to cool for about 30 minutes.
7 Preheat the oven grill. Sprinkle castor sugar over each pudding and heat under the grill until the sugar has melted and formed a hard, golden crust.