forum: Food & Drink

#1 Fri 28 Mar 08 7:52am


Member since Fri 28 Mar 08

Lemon Sago Pudding

In 1978 we made the most yummy Lemon Sago Pudding in Home
Ecomonmics at school. The recipe came from a book called "The
Australian Way of Cooking". Thirty years later I am yet to find that
recipe or anything similar. Can anyone help

    Likes (0)

#2 Fri 28 Mar 08 9:18am


Occupation Mum
From Perth, Western Australia
Member since Thu 09 Aug 07

Re: Lemon Sago Pudding

Smo Kin

Here are some recipes I make for my boys.

BERRY LEMON SAGO (you can omit the berries - I have used this recipe with & without)

Ingredients (serves 8):
1 litre (4 cups) milk
4 x 5cm strips lemon rind
100g (1/2 cup) sago
80g (1/3 cup) caster sugar
2 tbs honey
1 lemon, rind finely grated
2 tbs fresh lemon juice
250g (1 punnet) strawberries, hulled, halved
150g (1 punnet) blueberries
double cream or vanilla ice-cream (optional), to serve

Place the milk and lemon rind strips in a medium saucepan. Gradually bring to a simmer over high heat. Reduce heat to low and simmer, uncovered, for 2 minutes. Use tongs to remove, and discard, lemon rind.
Stir the sago into the milk. Simmer over low heat, uncovered, stirring occasionally, for 20-25 minutes or until the sago resembles translucent jelly-like balls.
Remove from heat. Stir in sugar, honey, grated lemon rind and lemon juice. Pour into a large heatproof bowl. Set aside for 30 minutes to cool.
Divide the sago mixture evenly among serving glasses or bowls. Place in the fridge for at least 2 hours to chill. Before serving, spoon berries over the sago mixture. Serve with double cream or ice-cream, if using.

Australian Good Taste - January 2001 , Page 67
Recipe by Amber Keller & Bettina Jenkins
Australian Good Taste - January 2001

SAGO PUDDING (one my mother always made when we were children & the recipe is from her mother so it is very simple)

1 level dessertspoon cornflour
2 dessertspoons sago
1 rounded dessertspoon sugar
2 eggs
600ml milk
Vanilla essence
Pinch salt

Put the sago in milk place over a low heat.  Separate the eggs – beat yolks with cornflour, sugar and vanilla.  Add this to the hot milk, stir until it bubbles then take it off the heat.  Whip egg whites with salt and fold into custard.  Put into a bowl and sprinkle with coconut.
Chill.  Decorate with whipped cream & cherries if desired.

SAGO PUDDING WITH MANGO PUREE (I didn’t use the star anise as I had none & it was still yummy)

1 cup water
100g palm sugar
1 star anise
¾ cup sago
¼ cup (60ml) coconut cream
1 tablespoon vanilla extract
pinch of salt
2 mango cheeks, pureed (frozen are fine)
2 tablespoons shredded coconut, toasted

Bring 1 cup of water to the boil in a small saucepan. Break up palm sugar, add to water and cook until sugar has dissolved. Add star anise and cook over a medium heat. Reduce until syrupy.
Bring a large saucepan of water to the boil and add sago, stirring to prevent sticking. Simmer for 15 minutes or until sago is just transparent. Drain through a sieve and rinse with cold water.
Place sago into a large bowl and stir through palm sugar syrup, coconut cream, vanilla and salt.
Divide amongst 4 small decorative glasses and allow to set in the fridge (about 2 hours).
Just before serving, top with mango puree and toasted shredded coconut


1 cup (220g) sugar
1 cup (250ml) water
1 teaspoon grated fresh ginger
1 cup (200g) chopped fresh pineapple
1 cup (250ml) water, extra
¾ cup (200g) palm sugar
1 star anise
1¼ cups (250g) sago
½ cup (125ml) coconut cream
1 tablespoon vanilla extract
pinch salt
½ cup (40g) shredded coconut, toasted

Combine sugar and water in a medium pan; stir over medium heat until the sugar is dissolved. Measure syrup; you will need 1 cup/250ml. Bring syrup to a simmer; add ginger then pineapple and cook for 1 minute.
Drain & reserve syrup.
Return the pineapple to the same pan and cook until just starting to caramelise.
Bring the 1 cup extra water to the boil in a small saucepan. Break up palm sugar and add to water, cook until sugar is dissolved. Add star anise, simmer, uncovered, over medium heat until reduced to a syrup.
Meanwhile, bring a large saucepan of water to the boil; add sago, stirring, to prevent sticking. Simmer for 15 minutes or until sago is just transparent. Drain through a sieve and rinse with cold water.
Place sago in a large bowl; stir in palm sugar mixture, coconut cream, vanilla and salt. Cool.
Divide among eight 2/3 cup (150ml) moulds or glasses; refrigerate until set, about 2 hours.
Serve puddings with pineapple and coconut.
*optional* Pour over some of the reserved syrup.

    Likes (0)

#3 Sun 10 Aug 08 11:08am


Occupation Registered Nurse, Mum of 3
From Adelaide
Member since Sun 10 Aug 08

Re: Lemon Sago Pudding

Hi there- I only found this forum today and have spent all afternoon reading.

I flipped when I read your post because I have the book "Cookery the Australian Way" I was in first year high in 1978 and still have the book!  So I had to join (happily) big_smile

I'm sure the recipe you want is
Lemon Sago (serves 4)

2cups water
1/2 cup (90g) seed tapioca (sago)
2 TB sugar
1TB golden syrup
grated rind and juice of 1 lemon

Bring water to the boil. Add tapioca to water, stir well. Cook until clear, stirring frequently. Add sugar, syrup, rind and juice of lemon. Cook 1 minute. Cool slightly and pour into serving dish. Serve with custard sauce or cream

recipe for their custard sauce in book as well Serves 4
1 cup milk
2 eggs or 3 egg yolks
1TB sugar
3 drops vanilla

warm milk in top of double saucepan, remove from heat. Mix eggs and sugar and add to warmed milk. Return to heat and cook over simmering water, stirring with a wooden spoon until the mixture coats the back of the spoon. remove from heat, add sugar and vanilla. Serve
big_smile  big_smile

    Likes (0)