Apricot sago pudding


Ingredients 8
Servings 1
Minutes

Ingredients

Serving Change
  • 410
    g
    apricots
  • 140
    g
    sago
  • 500
    ml
    milk
  • 2
    ml
    salt
  • 175
    ml
    sugar
  • 25
    ml
    butter
  • 2
    extra-large eggs, separated
  • 50
    ml
    smooth apricot jam
 

Method

 
Preheat the oven to 180 ºC (350 ºF). Spray a 22 x 20 x 4 cm ovenproof dish with non-stick spray. Drain the apricots and reserve the syrup. Add enough water to the syrup to make up 250 ml. Set the apricots aside. Pour the syrup over the sago and soak for 5 minutes. Add the milk, salt and 125 ml sugar and heat slowly. (The syrup will cause the mixture to curdle.) Simmer till the sago is done while stirring continuously. Remove from the heat and add the butter and egg yolks. Mix well. Spoon half the mixture into the prepared oven dish and arrange the apricots on top. Spoon the remaining sago mixture over the apricots. Beat the egg whites till soft peaks are formed and add the remaining 50 ml sugar. Beat well. Spoon over the pudding and bake for 15-20 minutes or till the meringue begins to brown. Serve hot. Serves 6.
 

Read more on: starch  |  bake
 

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