Amarula Sago Pudding with Brulée Meringue
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.).
- Gluten Free
- South African
Prep Time40 minutes
Cooking Time15 minutes
For the Sago Pudding:
- 250ml (1 cup) sago
- 250ml (1 cup) cream
- 100g light brown sugar
- 180ml (2/3 cup) Amarula liqueur
- 10 ml (2 tsp) vanilla
For the Meringue: (*optional)
- 4 egg whites
- 200g castor sugar
- 30ml (2 Tbsp) water
For the Orange Tuile: (*optional)
- 125g icing sugar
- 125g cake flour (or gluten-free all-purpose flour)
- 80g butter, melted
- 5ml (1 tsp) vanilla
- 3 egg whites Zest of 1 orange
For the Sago Pudding:
- Place the sago in a bowl with 500 ml (2 cups) of water and allow to soak for 30 minutes. Drain and rinse well.
- In a medium pot add the soaked sago, cream and sugar and cook on a low-medium heat for 10-15 minutes or until translucent. Remove from the heat and add the vanilla and Amarula.
- Stir and spoon into serving glasses.
- Place the egg whites in a bowl. In a small pot, heat the sugar and water to 118°C. Whisk the egg whites to stiff peaks and slowly pour in the sugar syrup, whisking continuously until completely cooled.
- Scoop into a piping bag until you are ready to assemble to dessert.
- Preheat the oven to 180°C. Combine all the ingredients in a small bowl. Spread thinly onto a baking sheet and place in the oven for ± 5 minutes or until it is a light, golden brown colour.
- Cut into desired shape
For the Meringue:
For the Orange Tuile:
Is Sago and Tapioca the same?
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.