I grew up with Sago Pudding back in South Africa, well I think most South Africans do actually.  It’s such a lovely dessert to enjoy during the colder months.  This one looks a bit “smarter” than what I was used to as a kid though.  Mom used to make one big bowl and fold the egg whites into the mix rather than making a topping with it, then blot teaspoons of apricot jam on top before it went into the oven.

This one is just as satisfying, the only difference is that I have layered the pudding to make it look a bit fancier for my guests.  You basically have the baked sago custard at the bottom, followed by a layer of apricot jam and then finally the french meringue on top.  (I have used 6 x 200ml glass jars in this recipe)  If you don’t want to make it in a little ramekins, then go ahead and make it in one of your ovenproof dishes.

Bon Appetit!

You’ll need

  • • For the custard sago pudding
  • 1 x cup sago or tapioca
  • 1lt x full cream milk
  • 1 x large cinnamon stick
  • 1 x vanilla pod, split open
  • ½ tsp x salt
  • 65g x sugar
  • 70g x unsalted butter
  • 4 x eggs yolks
  • 100g x apricot jam
  • • For the meringue topping
  • 4 x egg whites
  • 220g x sugar
  • ½ tsp x salt


  1. Preheat the oven to 180°C.
  2. In a large pot, add the milk, split vanilla bean and cinnamon stick and slowly bring to a boil. (Keep stirring as milk do tend to burn at the bottom)
  3. Remove the cinnamon stick, reduce the temperature to medium high and add the sago.
  4. Continuously stir until the sago turns transparent and the mixture thickens, this takes about 20 minutes.
  5. Remove the pot from the heat and add the sugar and butter and stir through. Add the egg yolks and mix quickly through to prevent the eggs from curdling.
  6. Spoon the mixture into individual glass jars.
  7. Place the glass jars into a roasting tin large enough to fit them all and pour in boiling water so that it comes up halfway to the side of your jars. (This is called a bain-marie)
  8. Bake for 30 minutes and whilst this is baking, you can start on the meringue.
  9. In your stand mixer, whip the egg whites until it forms soft peaks.
  10. Add the salt and sugar little by little whilst the machine is running until you have a glossy and firm mixture, place into a piping bag and set aside.
  11. Carefully remove the jars from the oven and spoon 1 tablespoon apricot jam on top and spread with the back of a spoon.
  12. Pipe swirls of meringue on top and place back into the oven to bake for a further 5 – 10 minutes until golden brown.

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