Sago Apple Pudding
Ingredients
Directions
The book gives no oven temperature. The 350°F (175°C) in the steps was added when the recipe was transcribed, as a starting point.
Prepare
Soak the sago in tepid water with a pinch of salt for 1 hour.
Pare, core, or quarter the apples and steam them until tender.
Place the apples in a pudding dish.
Bake and serve
Boil and stir the sago until clear, adding water to thin it as needed.
Pour the sago over the apples and bake at 350°F (175°C) for 1 hour.
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
- Thickens the liquid as it cooks and turns clear, forming a soft, set layer over the apples.
- Apples
- Provide the fruit base, softened by steaming before baking so they stay tender under the sago.
The step that matters
Boil and stir the sago until clear. Sago starch must be fully cooked and stirred constantly to gelatinize and thicken evenly; undercooked sago stays cloudy and grainy, and lumps form if it is not stirred.
“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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