Lemon Sago Pudding
Always use fresh New Zealand lemons for the best natural flavour and tartness.
1 cup milk
2 teaspoons sugar
1 lemon, zest and ¼ cup juice
2 tablespoons sago
2 eggs, separated
3 tablespoons sugar
oil spray, to grease
Preheat oven to 180ºC. 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.
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.
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.
Bakeware amd chopping board from Farmers (Albany), other props stylist’s own.
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.
Hands-on Time: 15 minutes | Cooking time: 25 minutes
Healthy Food Guide Mag and Photography Carolyn Robertson
Tip: Serve pudding with fruit. Plain white rice can be used instead of sago. Use juicy New Zealand lemons such as Meyer.