Sago Pudding with Fruit
Ingredients
Directions
Prepare
Soak the sago in cold water to cover for 1 hour.
Drain the sago well.
Add the sugar to the sago.
Pour boiling water over the sago, stirring continuously to prevent lumping.
Cook
Transfer the mixture to a pot.
Cook for 30 minutes, stirring frequently.
Mix in the fruit.
Cook for an additional 3 to 5 minutes; strawberries need very little heating.
Serve
Serve cold or lukewarm with cream, fruit, or cream and sugar.
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
- Swells and turns translucent as it cooks, forming the pudding's soft, gelled body.
- Sugar
- Sweetens the pudding and helps soften the texture of the cooked sago.
- Strawberries, raspberries, or seeded cherries
- Add fruit flavour and bright acidity, and their juices colour and moisten the pudding.
The step that matters
Pour boiling water over the sago while stirring continuously. Starch granules on the surface can gel quickly and clump together when they meet hot water. Constant stirring disperses them so the sago cooks evenly into a smooth pudding.
“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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