serves
6
prep
10 minutes
cook
50 minutes
difficulty
Easy
serves
6
people
preparation
10
minutes
cooking
50
minutes
difficulty
Easy
level
Ingredients
- 350 g sago (tapioca pearls)
- 5 large eggs
- 1 cup caster sugar
- ½ cup coconut cream
- 150 g cream crackers, roughly crushedm plus extra for topping
- Oil or butter, for brushing
- Raw sugar, for dusting
You will need to begin this recipe the night before to ensure your sago is soaked.
Instructions
- Add the sago to a large bowl and add enough water to completely cover by two times. Leave this to soak overnight.
- Brush a 28 cm x 15 cm rectangular baking dish with a little oil or butter. Preheat the oven to 180C (160C fan-forced).
- Add the eggs and caster sugar to a large mixing bowl or a bowl of an electric mixer. Beat on medium-high speed for 4-5 minutes, or until it has tripled in volume.
- Drain the sago of excess liquid, before adding it into the egg and sugar batter, stirring to combine. Add the coconut cream and crackers and stir till completely combined.
- Pour the batter into the prepared baking dish. Crack a few more crackers over the top, and dust with raw sugar.
- Bake the pudding in the oven for 50 minutes, rotating halfway, until the sago has set, and the top is golden. You can serve this hot or cold with custard, fresh cream, or ice cream.
This recipe is from A Taste of Island Dreams with Alimah Bilda.
Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
