Sago Pudding
Sago pearls simmered in milk with sugar and vanilla until translucent and creamy. Four servings in 45 minutes.
Sago is a starch, and it behaves like rice with a gentler touch. The small pearls swell in warm milk and turn from white and opaque to clear and glossy. When you can see through the middle of each one, the pudding is done.
Wash the sago first in a sieve under cold water, to remove loose starch. Without this the pudding turns gluey.
Start the sago in cold milk and bring it up slowly. Stir often, because sago settles and sticks to the base of the pan as it begins to swell, and scorched milk gives an unpleasant taste.
The pudding thickens as it cools, so take it off the heat while it is still loose. Added sugar and vanilla go in at the end. Eat warm with jam or stewed fruit, or chill it. Sago pudding is an old-fashioned dessert, light and cooling when served chilled. If the pearls are still white in the centre, give them a few minutes more, since they only turn clear when fully cooked.
What People Ask
How long does Sago Pudding take to make?
About 45 minutes in total — 5 minutes of preparation and 40 minutes of cooking. The recipe serves 4.
What are the key tips for making Sago Pudding?
Rinse the sago so the pudding does not turn gluey. Stir often to stop it catching. Thin with a splash of milk if it sets too firmly.
What should I serve with Sago Pudding?
Jam; Stewed fruit; Cream; Fresh berries.
How should Sago Pudding be stored?
Keeps in the fridge for up to 3 days, covered. Add a splash of milk when reheating.
Is Sago Pudding suitable for a special diet?
This recipe is vegetarian and gluten-free. Those labels are checked against the ingredient list, so a dish is only marked when nothing in it contradicts the claim.
How many calories are in Sago Pudding?
About 278 kcal per serving, with 6 g protein, 50 g carbohydrate and 6 g fat. The figures are calculated from the ingredient list and are an estimate.
The Method for Sago Pudding
Tap a step to highlight it, or turn on Cook Mode for large type and step-by-step focus.
-
Rinse the sago in a sieve under cold water for 30 seconds and drain.
-
Put the sago and milk in a saucepan over low heat and bring slowly to a gentle simmer, stirring.
-
Simmer for 20 minutes, stirring often, until the pearls are translucent and the milk has thickened.
-
Stir in the sugar, vanilla and salt. Serve warm with a spoonful of strawberry jam, or chill.
Worth Getting Right
- Rinse the sago so the pudding does not turn gluey.
- Stir often to stop it catching.
- Thin with a splash of milk if it sets too firmly.
Serve It With
Jam · Stewed fruit · Cream · Fresh berries
Keeping and Reheating
Keeps in the fridge for up to 3 days, covered. Add a splash of milk when reheating.
Nutrition per Serving
Per serving, calculated from the ingredient list. Treat these as an estimate — brands and cuts vary.
Reader Reviews
Cooked this? Leave a review
Written and tested by Turab
One person, one kitchen — no test kitchen, no team. How every recipe on this site is checked before it goes up.
Related Recipes
More British cooking and desserts ideas from Weekly Delight.
Beer-Battered Fish and Chips
Beer batter that shatters, chips with a fluffy interior, and a proper mushy pea and tartare sauce alongside. The…
Shepherd's Pie
Lamb mince in a rich gravy under a piped mash with crisp golden ridges. Made with beef it is a cottage pie; the…
Roast Beef and Yorkshire Puddings
A rib of beef roasted to a rosy centre, rested properly, and carved thick, with Yorkshire puddings risen tall in…
English Scones
Tall, straight-sided scones that split cleanly by hand rather than needing a knife. Cold butter, a light hand and a…