Old-Fashioned Sago Pudding is a dessert that takes many Australians on a journey back in time. This retro favourite was once a staple on the tables of Aussie homes, school canteens, and country kitchens. With its creamy, custard-like texture and delicate pearls of sago suspended in milk, it’s a dish that embodies the simplicity and comfort of traditional home cooking.

Made from basic pantry ingredients—milk, sugar, sago pearls, and egg—this pudding transforms humble components into a warm and satisfying treat. Whether you serve it with golden syrup or a dollop of jam, or simply dust it with cinnamon or nutmeg, sago pudding delivers a gentle, nostalgic sweetness that never goes out of style.

Perfect as a winter dessert, or chilled and served cold in summer, this classic pudding deserves a spot in every dessert repertoire.

Ingredients:

½ cup (100g) sago pearls
3 cups (750ml) full-cream milk
¼ cup (55g) caster sugar
1 teaspoon vanilla extract
1 egg, lightly beaten
1 tablespoon golden syrup or fruit jam (for base or topping)
Optional: Pinch of ground nutmeg or cinnamon for dusting

Preparation:

Step 1: Soak the sago

Place the sago pearls in a large bowl and cover with cold water. Let them soak for 30–60 minutes to soften and reduce cooking time. Drain thoroughly using a sieve before cooking.

Step 2: Simmer the milk and sago

In a medium saucepan, combine the drained sago and full-cream milk. Stir constantly over medium heat until the milk begins to steam and the sago pearls begin to turn translucent—this takes around 15–20 minutes. Stir regularly to prevent sticking and ensure even cooking.

Step 3: Add sugar and vanilla

Reduce the heat to low. Stir in the caster sugar and vanilla extract, continuing to stir until the sugar has dissolved and the mixture thickens slightly.

Step 4: Temper the egg

Remove the saucepan from heat. In a small bowl, beat the egg lightly. Gradually add a few spoonfuls of the hot sago mixture into the egg while whisking constantly—this prevents the egg from scrambling. Once tempered, pour the egg mixture back into the saucepan, stirring continuously.

Return the saucepan to low heat and cook for another 2–3 minutes, stirring constantly, until the pudding thickens to a creamy, custard-like consistency. Do not let it boil.

Step 5: Prepare serving dish

Preheat your oven to 160°C (fan-forced) or 180°C (conventional), if baking. Grease a medium ovenproof pudding dish or 4–6 small ramekins. Pour 1 tablespoon of golden syrup or a spoonful of jam into the base of the dish or ramekins for a traditional touch.

Step 6: Bake (optional) or chill

Pour the sago mixture into the prepared dish. For a traditional baked top, bake uncovered for 20–25 minutes until lightly golden and just set. If you prefer a stovetop-only version, allow the pudding to cool slightly before serving.

Sprinkle with a pinch of ground nutmeg or cinnamon if desired.

Variation:

Coconut Sago Pudding: Replace 1 cup of milk with coconut milk for a tropical twist.
Spiced Sago: Add ¼ teaspoon each of cinnamon, nutmeg, and ground ginger for a warming winter flavour.
Lemon Zest: Add zest of 1 lemon to the milk while simmering for a fresh citrus note.
Fruit Sago: Stir in chopped stewed apple, pears, or dried fruit like sultanas or dates for added texture.
Chilled Sago Cups: Pour into glasses and chill, then top with whipped cream and berries for a summery dessert.

Cooking Note:

Sago pearls swell and become translucent when properly cooked. Make sure to stir often while cooking to prevent clumping and sticking at the bottom of the pan. If you prefer a firmer pudding, cook slightly longer to allow more moisture to evaporate.

Tempering the egg is key to preventing scrambled bits in your custard. Always add hot sago slowly to the egg before combining.

Baking gives a more traditional texture with a skin on top, while stovetop-only preparation keeps it creamy and smooth.

Serving Suggestions:

Classic: Serve warm in a bowl with a drizzle of golden syrup or a spoonful of jam.
Dessert Cups: Layer with stewed fruit or berry compote in small glasses.
Topped with Cream: Add a dollop of whipped cream, Greek yoghurt, or custard.
Toasted Almonds: Sprinkle toasted almonds or coconut flakes for crunch.
With Ice Cream: Serve warm with a scoop of vanilla or cinnamon ice cream.

Tips:

Pre-soak the sago: This reduces cooking time and ensures even swelling.
Keep stirring: Continuous stirring while cooking prevents lumps and sticking.
Adjust sweetness: Taste before adding sugar; adjust depending on how sweet your toppings will be.
Customise spices: Cinnamon, cardamom, and even clove can be added for warmth.
Make ahead: The pudding thickens as it sits. Reheat with a splash of milk or enjoy chilled.

Storage:

Refrigerator: Store in an airtight container for up to 4 days. It will firm up more as it chills.
Freezer: Not ideal for freezing as the texture may change significantly.
Reheating: Gently reheat on the stovetop or in the microwave with a splash of milk to loosen.

Prep Time & Total Time:

Prep Time: 10 minutes (plus soaking time)
Cooking Time: 30–40 minutes
Total Time: 50 minutes to 1 hour 10 minutes (including soaking and baking, if chosen)

Nutritional Information (per serving, based on 4 servings):

Calories: 250
Protein: 6g
Sodium: 90mg
Carbohydrates: 35g
Sugars: 20g
Fat: 8g
Fibre: <1g

(Values are estimates and may vary depending on milk and toppings used.)

FAQs:

Q: What is sago made from?
A: Sago is made from the starch extracted from tropical palm stems. It forms small pearls when dried and is similar in use to tapioca.

Q: Can I use tapioca instead of sago?
A: Yes, tapioca pearls can be used, but they may require slightly different cooking times. Always check the packaging for instructions.

Q: Is sago pudding gluten-free?
A: Yes, sago is naturally gluten-free. Just ensure other ingredients, like vanilla and golden syrup, are also gluten-free certified.

Q: Why is my pudding runny?
A: It may need more cooking to reduce liquid, or not enough egg was added. The pudding thickens more as it cools.

Q: Can I make it without eggs?
A: Yes. Omit the egg and cook slightly longer for a thicker, more pudding-like consistency. The texture will be less custardy but still creamy.

Conclusion

The Old-Fashioned Sago Pudding is a treasured recipe that brings together simplicity, warmth, and comfort. With only a few pantry ingredients and a bit of stirring, you can create a pudding that has been loved across generations of Australian households. Whether served hot with golden syrup or chilled with fruit, sago pudding is a timeless dessert that never loses its charm.

Perfect for any time of year and endlessly customisable, it’s a dish that reminds us that the best comfort food is often the simplest. Try this classic recipe today and rediscover a taste of vintage Aussie hospitality.

Old-Fashioned Sago Pudding – Creamy Classic Aussie Dessert

Author: Imili Johnson
Total Time: 0 minutes to 1 hour 10 minutes (including soaking and baking, if chosen)

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Ingredients

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