Baked Sago Pudding Recipe

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Instructions
  1. Wash 3 tablespoons of sago, and soak it for one hour in 1/2 pint of cold water.
  2. Meantime put 1 1/2 pints of milk into a saucepan with a little lemon rind, 1 inch of stick cinnamon, or 1 ounce of blanched and pounded almonds, and let it simmer gently till it is pleasantly flavored.
  3. Strain and sweeten; mix with it the soaked sago drained from the water, and simmer gently, stirring frequently till the preparation is thick.
  4. Let it cool, then add 2 well-beaten eggs, and a slice of fresh butter, and beat it again for a few minutes.
  5. Pour it into a buttered pie-dish, and bake until the surface is brightly browned.
  6. Serve with wine sauce.
  7. If a superior pudding is required, 4 eggs may be used instead of 2, and the dish may be lined with puff paste before the sago is poured into it.
  8. Time to bake the pudding from three-quarters of an hour to an hour.
  9. Farina and tapioca are also made as the above.

 




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