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Dessert

Sago Pudding with Fruit

A sweet pudding made from sago and fruit, baked until set.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 4 ingredients
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Why it works: Plum and sugar are a kitchen classic. They rank in the top 21% of all ingredient pairs, and cooks put them together in 2,313 recipes. Both carry 1-penten-3-one, which smells fish, pungent. The science ↓

Sago Pudding with Fruit

Ingredients

Directions

Prepare

  1. Soak the sago in water until it becomes jelly-like.

  2. Place the fruit in a pie dish and sprinkle with sugar.

  3. Sweeten the soaked sago and pour it over the fruit.

Bake and serve

  1. Bake until set.

  2. Serve warm.

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

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much their aromas overlap, and how often cooks already put them together.

  1. Plum + sugartop 21% of all pairs
    Smell alikelow
    Cooked together2,313 recipes

    Shared aroma: 1-penten-3-one (fish, pungent).

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Sago
Swells into a jelly that sets into the pudding's body when baked.
Plums or apples
Provide the fruit flavour and juices beneath the set sago layer.
Sugar
Adds sweetness to the fruit and to the sago.

The step that matters

Soak the sago until jelly-like. Sago starch must absorb water and swell fully before baking. If it is under-soaked, the grains stay firm and the pudding may not set evenly.

“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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