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October 26, 2020

Strawberry Sago Pudding – traditional with a twist.

Posted on August 15, 2017 by in desserts

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Strawberry Sago Pudding

My Strawberry Sago Pudding is going to raise eyebrows…….my dad’s eyebrows. He loves sago pudding, but not the jam thing, least of all strawberry jam.

The Strawberry Sago Pudding is refreshingly different and it looks rather pretty, even if I have to say so myself. I have had so many requests for a sago pudding recipe lately and there are so many recipes already available, that I had to do something a little different. I think we all grew up with the traditional sago pudding, at least us Afrikaans folk. It is a winter special in most homes and the recipe on the back of the packet is pretty accurate, so it is no rocket science, but I think every housewife has her own tweak to make it special.

Many people do not know the difference between sago and tapioca. Well, the truth is they are from totally different plants, sago form the sago palm stems and tapioca from cassava root. You can however substitute the one with the other in most recipes. Sago is not only used in sweet dishes. Some people use it as a binding agent in pies. The pearls that sit at the bottom of bubble tea, are also made with sago.

It is however the dessert that makes us year for our mom or grandma’s table.

Strawberry Sago Pudding

Strawberry Sag0 Pudding

serves 6


250 ml Sago

750 ml milk

250 ml cream – or omit and increase the milk to 1 liter

1 stick cinnamon

1 vanilla pod – cut open, but use the whole pod

½ t salt

5 T/ 75 ml sugar

5 T/ 75 ml butter

4 eggs – separated, keep whites for meringue

5 T/ 75 ml All Gold Strawberry Jam

Strawberry Sago Pudding


Preheat the oven to 180 C. Add the vanilla, salt and cinnamon stick to the milk and cream bring to the boil in a big pot. Remove the cinnamon stick and  add the sago. Stir and slowly bring to the boil. Cook until the sago is transparent and the mixture is thick. This takes about 20 minutes. Remove the pot from the heat and add the sugar and butter and stir through. Add the egg yolks and mix thoroughly. Spoon the mixture in a oven proof dish or individual glass jars and bake for 30 – 35 minutes or 45 minutes if you use a big bowl. Spoon the strawberry jam over the top and pipe the meringue on. Bake for the last 5 – 10 minutes until golden brown.

Strawberry Sago Pudding

For the meringue Topping


4 egg whites – the ones you kept

250 ml / 220 g castor sugar

½ t salt


Whip the egg whites until it forms soft peaks. Then start adding the sugar little by little, while the machine is running until you have a glossy mixture. Pipe of spoon it onto the sago and bake for the last 5 – 10 minutes of the baking time.

Strawberry Sago Pudding

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2 Responses to “Strawberry Sago Pudding – traditional with a twist.”

  1. Pam May 27 August 2017 at 4:35 pm #

    A question, rather than a comment. If you don,t want to do the meringue topping , do you use the whole egg in the mixture, or only the yellow. Thanks in anticipation of a reply.

    • nerinatimm 29 August 2017 at 2:28 pm #

      Thank you for your reply. I will do half the egg’s whites otherwise the pudd will be too dry. Use the egg whites for meringues.

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