Lemon sago pudding
Time to make: 40 mins
( Hands-on time: 15 mins )
Total cost: $ 2.60 / $ 0.65 per serve
(at time of publication)
Nutrition Info.(per serve)
- 1 cup trim milk
- 2 teaspoons sugar
- 1 lemon, zest and 1/4 cup juice
- 2 tablespoons sago
- 2 eggs, separated
- 3 tablespoons sugar
- oil spray, to grease
Total fat 5g
Saturated fat 1g
dietary fibre N/S
1 Preheat oven to 180°C. Place milk, first sugar measure, lemon zest and sago in a saucepan. Bring to the boil then reduce heat to a simmer. Cook for 5 minutes or until the liquid has been absorbed.
2 In a bowl mix together lemon juice and yolks. In a separate glass or china bowl whisk egg whites with sugar until soft peaks form.
3 Fold yolk mix and egg whites into warm sago mix. Gently stir through until just mixed. Pour pudding into a greased 6-cup-capacity ovenproof dish.
4 Take a large roasting dish and quarter fill with water. Place pudding dish in roasting dish. Bake for 20-25 minutes until pudding is puffed up and slightly golden on top. Remove from oven and serve immediately.
Serve pudding with fruit.
Plain white rice can be used instead of sago.
Use juicy New Zealand lemons such as Meyer.