Sago: a pearler in puddings

It may be very old-fashioned but I have yet to meet anyone who doesn’t like sago pudding. The white pearls swell and become translucent when cooked like little balls of jelly.

  • 5 mins preparation
  • 30 mins cooking
  • Serves 4
  • Print


Caramel sago
  • 2 tablespoon butter
  • 600 millilitre milk
  • 2 eggs
  • 8 tablespoon brown sugar
  • pinch of salt
  • 2 tablespoon sago


Caramel sago
  • 1
    Place 6 tablespoons of the brown sugar and butter in a pot and melt. Boil for one minute.
  • 2
    Stir in milk and sago. Cook until the sago sets (about half an hour).
  • 3
    Beat egg yolks and salt and add to mixture. Cook for a minute.
  • 4
    Whisk whites and add 2 tablespoons brown sugar. Fold in.
  • 5
    Sprinkle chopped walnuts on top.
Sago pudding
  • 6
    One cup of sago soaked in 1¼ cups of milk overnight.
  • 7
    Add 1 cup of sugar, 1 cup of breadcrumbs and 1 cup of raisins, a piece of butter the size of an egg and ½ teaspoon of baking soda.
  • 8
    Mix together and steam for 3 hours.
  • 9
    Steaming InstructionsTo steam, you will need to put it in a pudding bowl and cover the top with greaseproof paper, leaving a lip which you can tie down around the top with string. Put in a pot of boiling water which comes halfway up the bowl, put on the lid and simmer for three hours.
  • 10
    Preparation: 10min. Cooking: 3hrs. Serves: 6

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