Love it, love it! I make it in the crockpot too, I prefer it to 'custards' as the recipe I use uses water not milk, so is economical. I add frozen raspberries and boysenberries to mine
tich50,
Mar 27, 9:15am
1 litre milk, 180g sago, 1ml salt, 75ml sugar, 75ml butter, 4eggs, 5ml vanillaessence, gratednutmegand 75ml smooth apricot jam. bringthemilk to a boil, stir in sago and salt and cookover very low heat until the sago istransparent. stir in thesugar and butterandremove fromtheheat. beat the eggs and vanillaessence and stir into the sago mixture. pour into a large ovenproof dish an d sprinkle with nutmeg. place in a pan of hot water and bake at 160 degrees C for about 45 minutes. dish up and top with a blob of jam. makes about 6 - 8 servings. ioften leave out the nutmeg ashubby'snotafan. isometimes bake itwithoutthehot water inpananditstillcomesoutgood.
kuaka,
Mar 27, 9:45am
sounds good - I must get some sago next time I'm at the supermarket - that's if they have it.The eggs must make it richer and creamier (I haven't ever put eggs in my milk puds) and the jam would give it a yummy flavour.Thanks tich50.
waipawa,
Mar 27, 12:04pm
Well I see this stuff has more of a following than I thought!
Mind you, Spotless aren't making a lot of effort with theirs; it's just a couple of tinned pear pieces and a whole mass of sago - looking like thousands of little fish eggs - not even sweetened.
geldof,
Mar 27, 8:20pm
eeww. mo wonder you've been put off.
kuaka,
Mar 28, 9:20am
I bought some sago today, so next time I've got the oven on, we're having sago pud for afters.
juliewn,
Mar 28, 9:41am
This is our favourite.
Caramel Sago: Place 1/4 cup sago and 2 cups milk in a large deep microwave proof bowl. Zap for 12 minutes on high stirring every few minutes. Check to see if the sago is clear - if little white centres are showing, zap a few minutes more. As soon as it comes from the microwave and the centres are clear, add 2 eggs and stir (or whisk) through immediately. The heat will cook the eggs, and they'll thicken the sago. Straight after they're stirred through well, add 1/4 cup brown sugar and 1 tsp vanilla. Stir through - and it's ready. yummy Caramel Sago.
Eat hot, warm or cold. lovely with peaches or pears.
You can leave out the eggs if you want. cook the sago and milk mix till it's quite thick - a few minutes longer - then add the vanilla essence and brown sugar.
For variations:
Lemon Sago: Use white sugar instead of brown, and add the juice and finely grated rind of one lemon. Make as above.
Creamy Sago. Make a plain type of sago by omitting the vanilla, and replacing the brown sugar with white sugar
Rhubarb Sago Add some finely sliced fresh rhubarb to the milk and sago mix as soon as it's ready, zap for a couple of minutes more for the rhubarb to cook, then add the rest of the ingredients. use white sugar if you want.
Sago Meringue. Make sago any of the above ways, and when adding the eggs, add 2 extra egg yolks to the sago and stir though. Once all mixed together as above, pile into a lightly greased shallow oven dish. Beat the two egg whites with 1/4 cup sugar till stiff, then pile onto the sago. Brown in the oven on 180°C till the meringue is golden. Just delicious.
bev00,
Mar 29, 9:43am
oh yay a sago thread!
elliehen,
Mar 29, 10:29am
"The only thing necessary for the disappearance of a useful thread is for good women to do nothing."
1830,
Mar 29, 10:52am
+1 for lemon sago
baalamb,
Mar 29, 7:20pm
Ok an unsweetened sago pudding - I can see why you're finding it yuk - would be as exciting as unsweetened custard. Have to say I loved sago and tapioca puddings as a kid, but even I wouldnt enjoy it unsweetened!
pheebs1,
Mar 29, 7:26pm
i love that this thread started as a sago rant and has ended up an ode to sago ha ha sorry about that first poster one mans trash is another mans treasure!
popelka1,
Mar 29, 9:27pm
Bring on winter! Sago, tapioca MMMMM!.
Lemon sago (don't ask me for measurements, I'm a throw it together kinda cook!)
Put sago in "water", then add the following (usually all to taste for me) Golden syrup, sugar, lemon juice, lemon zest, 1 beaten egg, a few drops of yellow food colouring and some orange or lemon flavoured "Thriftee" and it HAS to be Thriftee. Cook until clear and thick and serve this by now, golden-yellow coloured deliciousness hot, warm or cold with a generous dollop of whipped cream MMMMM!
OR: Cook with milk, sugar, golden syrup, beat egg whites till stiff, add beaten egg yolks to sago mixture and cook till thick, cool slightly and add vanilla essence and then gently fold through stiffly beaten egg whites.
nzbadger,
Mar 29, 11:14pm
+ 1 for yummy lemon sago!
elliehen,
Mar 29, 11:19pm
From the online Edmonds link that marcs posted.
Sago Pudding (Without Eggs).
Stir sufficient sago in boiling water, let boil 15 minutes, then drain water off, stir into the sago a cupful of milk and dessertspoonful sugar; make custard (see direction for Custard, page 41), pour the stewed sago into a dish, mix well with the custard while hot. Grate nutmeg on top; bake as usual.
Stir sufficient sago in boiling water, let boil 15 minutes, then drain water off, stir into the sago a cupful of milk and dessertspoonful sugar; make custard (see direction for Custard, page 41), pour the stewed sago into a dish, mix well with the custard while hot. Grate nutmeg on top; bake as usual.
davidt4,
Mar 29, 11:22pm
How do you make custard without eggs!
olwen,
Mar 29, 11:52pm
Edmonds (or other) custard powder.The only way I knew to make custard for years.
davidt4,
Mar 30, 12:26am
Oh, of course.It is an Edmonds dish after all.
deus701,
Mar 30, 1:48am
I dont eat sago, I just like to feel the sensation of it as I slurp down my dessert of sweet potato, coconut milk and sago
painterman,
Mar 30, 2:01am
you say yes I say no you say stay I sago go go
elliehen,
Mar 30, 2:04am
There were always eggless recipes in the early pre-1950s cookbooks, owing to depression times, the war years and rationing.
In the very same book there is this egg custard:
The 'Sure to Rise' Cookery Book Cocoanut Custard Cocoanut Custard.
Put small teacupful of desiccated cocoanut in pie-dish, then make a pint custard of 2 eggs, and pint of milk, with two dessertspoonfuls sugar. Pour over cocoanut, and bake as usual.
olwen,
Mar 30, 2:11am
Older Edmonds books have recipes using "Cake baking powder" which as far as I can tell is basically baking powder with yellow colour and maybe a little cornflour added.
elliehen,
Mar 30, 4:02am
Yes, there are illustrations showing that in one of my old Edmonds books - I think it was called Edmonds 'Acto' Cake Baking Powder.
It's easy for some contemporary cooks to forget how frugal earlier cooks had to be of necessity, not by choice.
olwen,
Mar 30, 4:16am
As far as I know Acto and Cake Baking Powder were different.
There were 2 different baking powders in similar tins."Sure To Rise" and "Acto"For most purposes you could use either interchangeably.But "Sure to Rise" was basically baking soda and cream of tartar and the rising action was primarily liquid activated.Once you had mixed it you needed to bake the mixture quite soon.Acto was a phosphate baking powder and the main action was triggered by heat.You could mix it and leave the mixture for a few hours before baking.
Cake Baking Powder was used when eggs were scarce.Incidentally eggs were often scarce in winter in the old days.Hens naturally stop laying i winter.Excess eggs could be preserved in a solution of sodium silicate otherwise known as waterglass or "Norton's Egg Preserver"
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