Sago Pudding
Ingredients
Directions
The book gives no oven temperature. The 300°F (150°C) in the steps was added when the recipe was transcribed, as a starting point.
Prepare
Wash the sago and place it in a pudding dish.
Pour the boiling water over the sago, stirring continuously.
Add the salt and sugar, then let it stand for several hours.
Bake and serve
Bake in a slow oven at 300°F (150°C) for one hour.
Serve with sweet butter sauce.
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
- Forms the pudding's structure as its starch swells and sets during baking.
- Boiling water
- Hydrates the sago starch so the grains swell and soften before baking.
- Sugar
- Adds sweetness and helps balance the mild, starchy flavour of the pudding.
The step that matters
Pouring the boiling water over the sago while stirring. Starch grains clump when hot liquid first hits them. Stirring continuously disperses the grains so each one hydrates evenly, giving a smooth, uniformly set 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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