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Lemon meringue sago pudding


Lemon meringue sago pudding

Ingredients 14
Servings 6
Time 20 minutes

Ingredients

  • 250
    ml
    sago, rinsed and drained
  • 1
    l
    milk
  • 1
    cinnamon stick
  • 30
    ml
    white sugar
  • 2
    egg yolks pinch of salt
  • 15
    ml
    butter
  • 2
    egg whites
  • 375
    ml
    castor sugar
  • 1
    ml
    cream of tartar
  • 80
    ml
    cold water
  • 5
    ml
    vanilla
  • TO SERVE
  • 125
    ml
    readymade lemon curd
  • grated zest of 1 lemon
 

Method

45 minutes
 

1. Put the sago, milk and cinnamon stick in a saucepan and heat. Simmer over low heat for about 20 minutes or until the sago is soft and transparent. Stir often to prevent the pudding from catching.

2. Mix the sugar and egg yolks in a bowl. Add a little of the sago and stir well. Return the mixture to the saucepan and combine well with the rest of the sago mixture.

3. Remove the cinnamon stick and stir in the salt and butter. Set aside.

4. Meringue Put all the ingredients in a glass or enamel mixing bowl that fits tightly over a saucepan to create a double boiler. Bring a little water to the boil in the saucepan and place the bowl on top, ensuring the bottom doesn't touch the water.

5. Beat the mixture with an electric beater over medium heat for 7-10 minutes or until the meringue is stiff and shiny. Remove from the saucepan with the water and set aside.

6. To serve: Spoon the sago into a serving bowl and dot with the lemon curd. Spoon the meringue on top and spread lightly. Toast the meringue topping with a blowtorch if you like or serve as is with the lemon zest.

 

Read more on: lemon
 

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