Sago Pudding

Caramelised sago pudding: An old-time favourite. Image: Supplied.

Hot caramelised sago pudding recipe

As we are now officially entering into our winter months, this recipe is especially wonderful for those cold days ahead.

Sago Pudding

Caramelised sago pudding: An old-time favourite. Image: Supplied.

I will always remember my mom’s delicious sago pudding, which was always a hit for us kids.

My dad always recounts the days when his mom made sago pudding, which was not as easy in those days, as all their cooking was done on a coal stove. There was a whole process involved and he was the one that had to get the fire going before any cooking could start. So, as soon as the fire had warmed the plates and oven, it was time to begin.

Cooking was always a family affair where they all had a part to play and a job to do. Today, it is a great deal easier and faster, so there is no real excuse not to go ahead and try this delicious recipe.

Caramelised Sago Pudding

4 from 5 votes
Recipe by Charlene Lewis Course: DessertCuisine: GlobalDifficulty: Easy
Prep time


Cooking time


Total time




  •  2 tablespoons butter

  • 1 cup sugar

  • 1 cup water

  • 2 cups milk

  • 8 tablespoons sago, or tapicoa

  • 2 eggs, seperated


  • Preheat your oven to 180 degrees Celsius or prepare the oven grill.
  • Place the butter in a saucepan on a low heat until it is melted.
  • Add ¾ of a cup of sugar to the melted butter and heat until the sugar has caramelised this should take around one to two minutes.
  • Now add the sago, milk and water and cook until you see the sago is clear and soft and the mixture thickens. This should take about 20 to 25 minutes.
  • This is where an extra pair of hands will come in handy and someone else can get involved. While the mixture is being cooked on the stove get someone else to separate the eggs. Take the egg yolks and beat them slightly and add to the mixture. This helps the mixture to thicken and remember to keep stirring the mixture continuously.
  • Place the egg whites in your ovenproof serving bowl together with the remaining sugar.
  •  Using an electric mixer or whisk beat the egg whites until it is stiff and stands up in peaks.
  • Next, pour the heated sago mixture from the stove on top of the thickened egg whites, in the centre, allowing the egg whites to fold over the top of the sago mixture. You might have to spread the egg white a little to cover the entire surface of the pudding.
  • Sprinkle cinnamon over the sago mixture.
  • Pop into the preheated oven for around 10 -15 minutes or place under the grill until you see the egg meringue topping browning over.
  • Finally, remove from the oven, serve, and enjoy.


  • Most of my family members enjoy it by pouring cold milk over the top, but this is just a matter of preference, as many prefer it just the way it is.

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