Sago pudding with raspberries and meringue

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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

Sago pudding with raspberries and meringue Sago pudding with raspberries and meringue
PHOTO: Donna Lewis

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

Vanilla egg custard

Floating island cake

Milk tart ice cream

Chocolate rice pudding brûlée

Sago pudding with raspberry and meringue

Edition SARIE FOOD April / May 2014 | Story Dairy-free milk puddings|Recipe Sago pudding with raspberries and meringue

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