Lemon sago pudding
(at time of publication)
- 1 cup skim milk
- 2 teaspoons sugar
- 1 lemon, zest and ¼ cup juice
- 2 tablespoons sago
- 2 eggs, separated
- 3 tablespoons sugar
- spray oil, to grease
1 Preheat oven to 180°C. Place milk, first sugar measure, lemon zest and sago in a saucepan. Bring to the boil then reduce heat to a simmer. Cook for 5 minutes or until the liquid has been absorbed.
2 In a bowl mix together lemon juice and yolks. In a separate glass or china bowl whisk egg whites with sugar until soft peaks form.
3 Fold yolk mix and egg whites into warm sago mix. Gently stir through until just mixed. Pour pudding into a greased 6-cup-capacity ovenproof dish.
4 Take a large roasting dish and quarter fill with water. Place pudding dish in roasting dish. Bake for 20-25 minutes until pudding is puffed up and slightly golden on top. Remove from oven and serve immediately.
Serve pudding with fruit.
Plain white rice can be used instead of sago.
Here’s some more fabulous sago desserts:
Use juicy lemons such as Meyer.
Nutrition Info (per serve)
Total fat 5g
–Saturated fat 1g
dietary fibre N/S
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