Serve this to the queen and she will say.. “Oh My! This is the BEST Sago pudding I have EVER tasted!” This will become a firm family favorite! I promise! 😉 Perfect for all seasons – Served warmed or cold. Everybody who tastes this will ask for the recipe! 😉 This has been the recipe I have been searching for all my life since first tasting it at 21. This recipe is just unforgettable! All my years I never forgot you! I never forget a good recipe! 😉 Finally, now aged 55 I have it! Yay!!!!! Thank You to Sarie Magazine! 🙂 And it is just the way I remember it! Many years ago at a hotel in Port Elizabeth made by a chef who used to religiously make this every week for their sunday roast menu and this dessert was always a hit! Everybody gobbled it up soo fast! Enjoy! I promise! All young and old are going to love this one! 😉
Serves 8 Total Calories: 3,295
Notes:You may replace the 4 egg yolks and 2 whole eggs with 4 whole (large) eggs – which is what I used. Allow pudding to set overnight refrigerated.If using 4 whole large eggs as I have done: It is not necessary to pour mixture through sieve – Just beat whole eggs and sugar very well with electric beater until fluffy, followed by pouring in your hot milk and cream mixture. I used 10 average sized cinnamon sticks.I never had a vanilla pod and never added vanilla essence. I found it was not necessary with cinnamon.You may add some optional freshly grated nutmeg to taste which is also lovely together with the cinnamon flavour if you wish.Be wary of adding cinnamon powder and vanilla essence as it can taint the color of your dessert. If you don’t have cinnamon sticks, you may sprinkle with cinnamon powder, nutmeg or combination upon serving.You may do this in a wok with your bread pan resting on the side walls of your wok over gently boiling water, covered so water / steam does not drip on it. I used the lid of my Tupperware dish to cover pudding, placing over wok lid – closing well and steaming. Topping up water as necessary.
200 g (250 mL) sago
1 liter of milk
2 vanilla (can be replaced with 5 ml vanilla)
1 cinnamon stick (or up to 10 sticks to taste)
100 g (110 mL) butter
150 g (190 mL) sugar 80 ml water + 80 ml or as needed
120 ml milk
125 ml cream
4 egg yolks, large
2 eggs, large
5 ml vanilla essence
75 g (95 mL) sugar
Prepare the sago:
Cold soak refrigerated overnight at best or at least 2 hours in warmed milk on counter or until “completely transparent”. Scrape seeds from vanilla and add to sago together with cinnamon stick/s and butter.
Cook on high 8 minutes in 1000 watt microwave or on stove top until sago is “completely transparent”. Remove from heat. Allow cooling. Remove all cinnamon sticks.
Prepare Crème Caramel:
Preheat oven to 160 ° C.
Dissolve sugar thoroughly in 80 ml water and only once it has completely dissolved, bring it to boil. The minute it starts changing colour, take care not to allow it to change too quickly as it can burn in the wink of an eye.. so take your time. Have your extra 80 ml cold water on hand to pour over and take the temperature down if it looks like it’s turning color too fast and continue to boil lowering and raising the heat until it is a lovely golden brown and tastes like caramel. Allow caramel to cool in pot to make sure it is not thick but just on the syrupy runny side as caramel sauce should be. Grease a 15 x 10 cm large bread pan with butter or spray with a non-stick cooking spray. Pour caramel sauce into your bread tin and set aside.
Bring milk and cream in a clean pot to boil. Beat egg yolks, eggs, vanilla and 75 g sugar until light and fluffy with electric beater. Beat extremely well! Pour on hot milk all whilst continuously beating – beat very well. Pour entire mixture through a sieve (optional) and stir egg mixture into sago mixture blending in well with spoon or spatula. Pour sago mixture over back of spoon or spatula into loaf pan containing your caramel sauce. Place pan into a baking dish and fill dish halfway with warm water so that water comes halfway up sides of bread tin. Cover with foil or suitable cover so that water / steam can run off and not into your pudding. Bake pudding bain marie (in hot water bath) 50-60 minutes or until set like jelly, wobbly and just giggly but must be set in the center – If you place your finger gently around the outer edges of pudding you should be able to pull it slightly away from the walls of the tin. Remove from oven, cool and refrigerate to set completely overnight.
To serve:Carefully run a very thin spatula or knife around the outer edges of tin to loosen sides. Find a suitable container and place over the bread tin and very quickly invert / flip over turning the whole thing upside down and turn out. Serve and Enjoy! 😉
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