Sago Pudding with Meringue Topping

An alternative take on traditional sago pudding. Top it with a meringue!



  • 1 litre milk
  • 1 teaspoon cinnamon
  • ½ cup sago
  • ¼ cup sugar
  • 4 egg yolks
  • 60 gram butter
  • ¼ teaspoon salt
  • 1 teaspoon vanilla

Meringue Topping:

  • ¼ cup apricot jam
  • 4 egg whites
  • 2 tablespoons sugar
  • ¼ teaspoon cream of tartar


To make the Sago:

  • Preheat oven to 160°C.
  • Bring milk and cinnamon to a boil in a 2L container.
  • Add sago and cover dish. Leave to soak for 90 minutes or over night if possible.
  • Whisk the milk mixture and bring to a boil whilst whisking again for 2 minutes.
  • Allow the mixture to cool slightly.
  • In a separate bowl, whisk egg yolks and vanilla together and whisk it quickly into cooled down mixture.
  • Pour into a buttered dish.
  • Half fill a larger dish, and place the sago dish in to create a bain marie.
  • After baking, spread apricot jam gently over the pudding.

To make the Meringue:

  • Add cream od tartar into egg whites and beat softly, while gradually adding 2 tablespoons sugar.
  • Spread meringue over apricot topping on the pudding.
  • Bake for 20 minutes until meringue is light golden brown.
  • Serve and enjoy!