Here’s an Easy Sago Pudding Recipe that is gluten-free and flop proof. Sago pudding is made by boiling sago with either water or milk and adding sugar and sometimes additional flavourings.

I decided to make some sago pudding using the sago I bought from The Refillery yesterday. The basic idea of any sago (from what I researched online) is to cook in milk or water until the beads are transparent. Then, you can either eat right away with butter and sugar or if you add eggs, you can make a pudding. (I choose to make pudding, adapted from this recipe)

Keep in mind I was making this up as I went along, so the 1 cup of water below is to help the sago cook and not get too sticky in the milk.

You may or may not use all of it, but I found myself using most of it.

Enjoy making and eating this Easy Sago Pudding Recipe which is naturally gluten-free.

Easy Sago Pudding Recipe

To make this pudding you will need:

Sago
Butter
Almond / Soy or Cow’s Milk
Sugar
Eggs
Apricot Jam
You will also need 4 ovenproof ramekins

Enjoy this Easy Sago Pudding Recipe.

LFC

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Easy Sago Pudding Recipe

Course Dessert

Cuisine South African

Keyword dairy free desserts, Gluten Free, sago, sago pudding

Servings 4

Equipment

ramekins

Ingredients

2 cups your preferred milk I used almond milk
1 cup water
1/2 cup coconut or brown sugar
Pinch of salt
1/2 cup sago
2 tbsp butter or coconut oil
2 eggs separated (sadly no substitution for egg)
1 tsp caramel essence

To serve:

*maple syrup or apricot jam
hot water

Instructions

Preheat the oven to 180C.
Grease 4 ramekins
Heat preferred milk, sugar and salt to boiling point. Add the sago.
Lower the heat and let it simmer on low heat for 30 minutes or until the sago becomes transparent. Stir from time to time add if the sago is getting to dry, add some of the water incrementally. Keep the lid on slightly to help the sago cook faster
Remove the heat and add the butter
While the mixture cools, beat 2 egg yolks and caramel essence and add to slightly cooled sago
Next, beat the egg whites & fold into the sago mixture.
Spoon the sago mixture into ramekins and bake for 20 min or until light golden brown on top
Serve hot with syrup or apricot jam (mixed with a little bit of water)

Notes

Keep in mind I was making this up as I went along, so the 1 cup of water below is to help the sago cook & not get too sticky in the milk. You may or may not use all of it.

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