Who remembers ‘padda eiers’ or ‘padda-ogies’? More commonly known as sago pudding (“Sagopoeding”) , a classic South African dessert, more specifically Cape Malay. Sago pudding is boiled in milk and sugar and often baked in an oven. We thought we’d make a sago pudding recipe that is extra creamy, a touch more South Africa, and a tid bit fancier (for our ultra foodies) by using cream, Amarula, and topping it off with brulée meringue and a seasonal orange tuile.
This Sago Pudding is just the recipe to celebrate heritage day (or any other day for that matter.).
Sago and Tapioca are often mistaken as the same thing. Sago is an edible starch that is made from the pith of Sago palm trees, where as Tapioca pearls are actually made from the starch (the tapioca) from Cassava root. However, Sago and Tapioca pearls do behave in a similar manner, and tapioca pearls can be used as a substitute for Sago in this pudding recipe. Both Sago and Tapioca are naturally gluten-free.
