Lemon Sago Pudding
By Stephanie LiebertPage views: 95531A luscious lemon twist on a classic sago pudding, perfect for winter!
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20 reviews
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Difficulty Easy
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Prep time 10 mins
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Cooking time 30 mins
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Serves
4
3 cups water
1/2 cup sago
Juice of 3 large lemons
zest of 3 large lemons
3/4 cup Chelsea Raw Sugar
3 tablespoons Chelsea Golden Syrup
Place sago and water in a saucepan with lemon juice and lemon zest and bring gently to the boil, stirring all the time to prevent sago sticking together, or sticking to the bottom. After about 20 minutes, the sago will start to dissolve.
When the sago is no longer white but transparent and mostly dissolved, add the Chelsea Raw Sugar and Chelsea Golden Syrup.
Remove from heat, stir in well and pour into a serving dish to set.
Best served with vanilla ice cream or thick yoghurt.
One of my favorites as a kid and now I make for my kids. They were a bit dubious to begin with as it is odd looking but once they tasted it, it was an instant family favorite. I like it with cream or vanilla ice cream or both. Give it a go.
Hi i made your sago pudding question water or milk ??? Cause I made it to the recipe and was yuk had to throw the lot out .gutted
I read the reviews and decided to tweek it a bit.
I used half of the golden syrup and a quarter less of water.
You don't need to boil it until completely clear or it will lose its form.
Looked nothing like the picture, nor should it when recipe says sago dissolved.
The lemon is a nice twist but this was totally overpowering with golden syrup!
I really wonder if the author actually cooked and tasted this recipe ? No other lemon sago has so much zest in it. Won't try recipe again, and my dogs tasted and would not eat it.
Worst recipe ever made. Tapioca dissolved into nothing and left a sludge of starch, sugar and lemon juice. Most pathetic attempt at making a recipe. I was extremely disappointed.
One of my favorites as a kid and just as good as I remembered. My family weren't so keen but were pleasantly surprised. Eat warm with vanilla ice cream or just fresh cream. Go on try a bit of old school, I dare you.
Really bad recipe.for 2 very big reasons, After googling what went totally wrong with my sago, or should I say lemon flavoured starch soup, an online tutorial pointed out that you never put tapioca pearls big or small, into cold water and then bring them to the boil. apparently the outside dissolves instead of cooks and you will be lucky to get misshapen pearls if you get any pearls at all. You should also not cook it until all the white is gone as it will keep cooking when off the heat. you should instead cook for 12-15 minutes maximum, turn the heat off, and sit for 20 - 30 minutes.
Really disappointed in Chelsea for not testing this recipe. Isn't Chelsea meant to be the trusted brand?
So every time I attempt this recipe I end up with a clear starchy liquid which sets like a jelly rather than how sago should look - which I keep promising the kids (you can imagine their disappointment with the clear starchy liquid result). Upon further investigation apparently the correct way to cook sago is to add sago to already boiling water rather than add it to water and bring to the boil slowly which will dissolve it completely.
Raw Sugar in the ingredients list but White Sugar is added in the method....Tastes a bit odd with raw sugar.
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