Apple Sago Pudding
Ingredients
Directions
Prepare
Soak the sago in tepid water for one hour.
Steam the apples until tender.
Place the steamed apples in a pudding dish.
Cook the sago
Boil the sago until clear.
Stir the sago, adding water to thin it out.
Assemble and serve
Pour the sago over the apples.
Serve hot with butter and sugar, or cold with 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
- Its starch thickens as it cooks and turns the pudding clear and jelly-like.
- Apples
- Provide moisture and tart flavour, and soften into a tender base under the sago.
The step that matters
Boil the sago until clear. Sago's starch only thickens fully and turns translucent once the grains are cooked through. Stopping early leaves a cloudy, chalky centre, while stirring keeps the grains from sticking and scorching on the base 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 Cake431 recipes
Pound Cake373 recipes
Orange Bundt Cake349 recipes
Spice Cake344 recipesThe free Flavor Lab newsletter: one surprising pairing a week and the molecular reason it works, in 60 seconds. No spam, unsubscribe anytime.
Prefer an account? Create a free account to save pairings and unlock the full chemistry.