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’.”

YOU Something Sweet - - CONTENTS -

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

15-20 min­utes.

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.

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