Lemon Sago Pudding is a traditional British recipe for a classic dessert of sago pearls cooked in milk flavoured with honey and lemon zest that's then chilled to set before serving. The full recipe is presented here and I hope you enjoy this classic British version of: Lemon Sago Pudding.
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Sago is a starch extracted from the pith of the sago palm Metroxylon sagu stem. It is traditionally made in New Guinea and the Moluccas, where it is a staple food. Commercially it is produced in the form of 'pearls' that are often made into desserts, like the one below.
Ingredients:
1l milk
4 thinly-pared strips of lemon zest
120g sago
80g caster sugar
2 tbsp honey
freshly-grated zest of 1 lemon
2 tbsp lemon juice
Method:
Combine the milk and pared lemon zest in a pan. Gradually bring to a simmer over high heat then reduce the heat to a low simmer and cook, uncovered, for 2 minutes. Remove and discard the lemon zest then stir the sago into the milk. Continue to simmer over low heat, uncovered, for about 25 minutes, stirring occasionally, until the sago becomes translucent.
Take off the heat then stir in the sugar, honey, lemon zest and lemon juice. Transfer to a large heat-proof bowl then set aside for 30 minutes to cool.
Divide the chilled sago mixture between serving bowls then chill in the refrigerator for at least 2 hours before serving.
This can be served plain or you can add a little berry compote and ice cream or cream.
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