Namakwalanders Sago Pudding 🍮
A creamy, comforting South African classic with a caramelized cinnamon top.
Prep Time: 15 mins (+ soaking) | Cook Time: 45 mins | Total Time: 1 hour
Servings: 6
🧾 Ingredients:
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1 cup sago pearls (soaked in 2 cups water for 30 mins, drained)
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1 liter full-cream milk (or half milk, half cream for extra richness)
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5 tbsp sugar (adjust to taste)
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2 large eggs, beaten
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2 tbsp vanilla essence (or 1 tsp vanilla extract)
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¼ tsp salt
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2 tbsp butter, cubed
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Ground cinnamon, for dusting
(Optional: Add ½ tsp nutmeg or a splash of brandy for depth!)
👩🍳 Instructions:
1️⃣ Cook the Sago:
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In a pot, simmer milk and soaked sago on medium-low heat for 20-25 mins, stirring often, until sago is translucent and thickened.
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Stir in sugar, vanilla, and salt. Remove from heat.
2️⃣ Temper the Eggs:
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Whisk beaten eggs with a ladle of the hot sago mixture to prevent curdling.
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Slowly stir the egg mix back into the pot. Cook on low for 2-3 mins until slightly thicker (do not boil).
3️⃣ Bake & Caramelize:
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Pour pudding into a greased oven dish. Dot with butter cubes and dust with cinnamon.
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Bake at 180°C (350°F) for 15-20 mins until golden on top.
4️⃣ Serve Warm or Chilled:
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Enjoy as-is, or with custard or caramelized sugar syrup (moskonfyt).
🌟 Tips:
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Soaking sago? Overnight reduces cooking time.
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Creamier texture? Replace ½ cup milk with condensed milk.
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Skin-free pudding? Cover with foil while baking.
A taste of Namakwaland’s warmth! 🌵 Let me know how yours turns out. 😊