Skip to main content
Dessert

Apple Sago Pudding

A pudding made with sago and apples, boiled and served hot or cold.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 4 ingredients
Jump to recipe ↓

Apple Sago Pudding

Ingredients

Directions

Prepare

  1. Soak the sago in tepid water with a pinch of salt for 1 hour.

  2. Pare, core, or quarter the apples.

  3. Steam the apples until tender.

  4. Place the steamed apples in a pudding dish.

Make and assemble

  1. Boil the sago until clear.

  2. Stir the sago, adding water to thin as needed.

  3. Pour the sago over the apples.

Serve

  1. Serve hot with butter and sugar, or cold with cream and sugar.

Recipe from a historical cookbook (Internet Archive).

Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.

Explore the science

What each ingredient does

Sago
Forms a clear, soft, jelly-like body when boiled in water, giving the pudding its texture.
Apples
Soften when steamed and provide fruit flavour and moisture beneath the sago layer.

The step that matters

Boil the sago until clear. Sago starch must be fully cooked until translucent; undercooked sago stays chalky and firm. Stirring keeps the starch from sticking and scorching on the bottom of the pan.

“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.

You might also like

White CakeWhite Cake431 recipesPound CakePound Cake373 recipesOrange Bundt CakeOrange Bundt Cake349 recipesSpice CakeSpice Cake344 recipes