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Dessert

Sago Fruit Pudding

A pudding made from sago, sugar, boiling water, and hulled strawberries.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 4 ingredients
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Sago Fruit Pudding

Ingredients

Directions

Prepare the sago

  1. Soak the sago in just enough water to cover for 1 hour.

  2. Drain any excess water.

  3. Mix the sago with the sugar.

Cook and set

  1. Stir the mixture into the boiling water.

  2. Boil until the sago is perfectly transparent.

  3. Add the hulled strawberries.

  4. Turn the pudding into molds to cool.

Serve

  1. Serve warm with cream.

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
Starch that thickens the liquid and sets into a soft, chewy pudding as it cooks.
Sugar
Adds sweetness and helps balance the tartness of the strawberries.
Strawberries
Provide fruit flavour, colour and a little acidity to the pudding.

The step that matters

Boil until the sago is perfectly transparent. Sago starch stays cloudy until its granules fully swell and gelatinize in boiling water. Stopping early leaves a chalky centre and an unset texture, so the cook should judge by clarity rather than time alone.

“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.

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