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Lemon Sago Pudding

Lemon Sago Pudding

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Always use fresh New Zealand lemons for the best natural flavour and tartness.

Ingredients

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

Method

Step 1
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.

Step 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.

Step 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.

Step 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.
Serving suggestion.
​
​Serve pudding with fruit.
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Hands-on Time: 15 minutes   |  Cooking time: 25 minutes  
Makes: 

Credit: Healthy Food Guide Magazine. 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.

    CONTACT TRACEY

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tracey@thegalley.co.nz
+ 64 9 476 0265
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  • Home
  • Recipes
    • Spring >
      • Lemon Drops
      • Lemonade Syrup
      • Lemon & Buttermilk Donuts
      • Rice Paper Rolls
      • Olive Crusted Lamb
    • Summer >
      • Breakfast Berry Cookies
      • Zucchini Noodles
      • Greek Tomato Fritters
      • Oysters Japanese Style
      • Artichokes with Tomato Vinaigrette
      • Feta & Onion Borek
      • Blackcurrant Cheesecake
      • Eggplant, Tomato Salad
    • Autumn >
      • Apple Pie
      • Tuna Tataki
      • Apple Cider Pork Chops
      • Turkish ​Peppers
      • Pear & Almond Sponge
    • Winter >
      • Tamarillo Beef Bourginone
      • Local Fresh Fish Pie
      • Middle Eastern chicken
      • Lamb Cashew Curry
    • Winter Deserts >
      • Rhubarb and Orange Crumble
      • Chocolate Fudge Pudding
      • Lemon Sago Pudding
    • Breads >
      • Sourdough Bread & Starter
      • Grain Loaf
      • Cinnamon Raisin Loaf
      • Soda Bread
      • Naan Bread
    • Balinese Recipes >
      • Beef Satay with Fragrant Yellow Rice
      • Sweet Tempeh & Wok Fried Vegetables
      • Lemongrass Chicken with Spinach
    • Greek Recipes >
      • Spanakopita
      • Stuffed eggplants baked in a yoghurt sauce
      • Fish Kebabs
      • Cherry Tomato, Feta & Mint Keftedes
      • Semolina, orange & almond syrup cake
      • BBQ leg of lamb with lemon potatoes & olives
    • Mairangi Bay Newsletter Seasonal Recipes >
      • Strawberry and Rhubarb Jam
      • Sweet n Sour Carrot Salad
      • Marmalade
      • Apple Crumble Oat Muffins
      • Lamb, Quinoa & Tomato Soup
      • Sultana Cake
      • Feijoa Conserve
      • Cherry Clafoutis
      • Beetroot, Apple & Blue Cheese Salad
      • Apple and Almond Tart
      • New ANZAC biscuits
      • Feijoa and Lime Poppyseed Muffins
      • Celebration Apple Cake
      • Cinnamon Oysters
  • About Tracey
    • Profile
  • Commercial & Publishing Work
    • Recipe Writing & Styling >
      • Kiwi Gardener Magazine
      • Good Magazine
      • Air NZ Kia Ora Magazine
      • NZ Life & Leisure Magazine
      • Taste Magazine
      • Nadia Magazine
      • Healthy Food Guide
      • Menu Consultation
    • Advertising Creative
  • Community Projects
  • Food & Travel
    • India 2017
    • Bali, Indonesia
    • Greece
    • Sydney, Australia
    • Melbourne, Australia
    • New Zealand
    • From my kitchen
    • My Instagram
  • Contact