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Cook: 45 min


  • 1 cup sago
  • 75 ml sugar
  • 75 ml butter (I used margarine)
  • 4 eggs
  • 1 ml salt
  • 5 ml vanilla essence
  • 5 ml cinnamon powder
  • 1 litre milk

Mix eggs, sugar, butter and vanilla together.
Put milk and salt into saucepan. Bring to a boil. Add the sago and cinnamon.
Stir on low heat for approximately 20 min. until nice and thick and sago is transparent.
Take the sago off the stove. Add the egg mixture slowly while you stir all the time.
Spoon into a prepared oven dish.
Bake in oven for 45 minutes at 180°C.
Serve with some jam and definitely custard.

Recipe: Terry-Lee Heuer
Photo: Danie Koekemoer – Indien verkies kan jy weer appelkooskonfyt oor die gaar poeding smeer soos op die foto.

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