Traditional sago pudding

Spoil your family with a real South African treat – delicious sago pudding.

Serves 6


  • 3 cups milk
  • ¼ cup sago, soaked for at least 1 hour
  • 2 eggs, separated
  • 1½ tbsp cornflour
  • 3 tbsp sugar
  • ¼ tsp salt
  • 3 tbsp cinnamon sugar
  • 3 tbsp butter


  1. Heat milk and sago in a pot on the stove. Simmer for about 20 minutes or until thickened. Keep the heat low and take care not to burn the milk.
  2. Whisk egg yolks together with cornflour, sugar and salt. Add this mixture to the hot milk. (The clever way to do this is to take a little bit of hot milk and whisk it into the yolk mixture, and then to whisk the lukewarm mixture into the larger body of hot liquid.)
  3. Preheat the oven to 180°C. Whisk egg whites until soft peaks form and fold into the thickened custard using a metal spoon.
  4. Spoon the mixture into a shallow 20 cm ovenproof dish, dust with cinnamon sugar, dot with butter and bake for 20-25 minutes or until golden and bubbling.

Take it to the next level
Add 1 cinnamon stick, 2 star anise and 1 tbsp grated orange peel to the milk while it’s simmering. Remove right before folding in the whisked egg white.

Read more: Make delicious chocolate cups

Recipe & image from Butter & Love by Anna Carolina Alberts (Quivertree Publications)