Sago pudding with fruit purée

Love it or loathe it? Sago divides people, put you need to try Nici's delicious twist on classic sago pudding. Paired with almond biscuits and fruit puree, this sweet sago pudding is a real winner!

By Nici Wickes
  • 40 mins cooking
  • Serves 4
  • Print


  • 3 tablespoon sago
  • 2 tablespoon sugar
  • 2 cup milk
  • vanilla to taste
  • 1 cup stewed fruit – rhubarb, raspberries, plums etc – puréed
  • almond biscuits (see below), to serve
Almond biscuits
  • 125 gram butter
  • 1 cup brown sugar plus 1 tbsp
  • 1/2 beaten egg
  • 1 cup oats
  • 2 1/2 tablespoon flour
  • 1/4 cup slivered almonds


  • 1
    In a heavy-based saucepan, put the sago, sugar, milk and vanilla, then slowly bring to a simmer. Gently cook for about 30 minutes, stirring every now and then to stop it catching on the bottom. It should now be lovely and creamy, and sago balls should be translucent.
  • 2
    Pour into four pretty little serving dishes. When cooled, drizzle the purée on the top and serve with an almond biscuit and extra purée in a small jug on the side.


"I must admit, if I have a roast or casserole in the oven, I’ll put a sago pudding in with a knob of butter and cook it for about two hours. Somehow, to me, it tastes even nicer." - Nici's Mum

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