Sago pudding with raspberries and meringue
We all love creamy dishes. And now those who need to avoid dairy can come back for seconds
The moment winter showed up in my hometown of Upington, my gran would immediately make sago pudding for us.
Enough for 8
• 140 g (200 ml) sago
• 750 ml lactose-free milk
• 1 whole cinnamon stick
• 100 g (125 ml) sugar
• pinch of salt
• 2 egg yolks, beaten
• 50 ml raspberry jam
• 6 egg whites
• 120 g (150 ml) sugar
Heat the oven to 180 ºC. Rinse sago. Pour milk into a pot. Add cinnamon stick and sago and heat slowly. Cook over a low heat until sago is translucent. Add 100 g sugar and salt. Mix well. Remove cinnamon stick and remove pot from stove. Add beaten egg yolks. Spoon mixture into an oven dish and dot with jam – you can also make individual portions as in the photo.
Whisk egg whites until stiff and gradually add 120 g of sugar with the mixer running. Spoon meringue on top of sago mixture and bake for 20 – 25 minutes in a hot oven. Serve hot and spoon extra jam over to make it even more of a treat.
Dairy-free milk puddings
Here is a few recipes
Sago pudding with raspberry and meringue
Edition SARIE FOOD April / May 2014 | Story Dairy-free milk puddings|Recipe Sago pudding with raspberries and meringue