Clover Sago Pudding
Clover Fresh Milk Sago Pudding
Recipe by Clement Pedro
4 cups Clover Fresh Full Cream milk
1 cup uncooked sago
3t ground cinnamon
2t vanilla paste or extract
3/4 cup sugar
1/4 light brown sugar
Pinch of salt
4 free range eggs
Heat the milk over a medium heat to just simmering. Rinse the sago with fresh water before adding to the milk along with the cinnamon and vanilla. Combine the sugars before adding half to the mixture along with the butter.
Combine the ingredients and simmer gently until the sago pearls turn translucent.
Whisk the yolks and add to the sago mixture while continuing to stir so the eggs don’t scramble.
Add the egg whites to a clean bowl and begin beating, gradually adding the remaining sugar until stiff peaks form.
Fold the egg whites through the sago mixture before pouring into a baking dish and baking at 160’C for 45 - 50 minutes. For best results bake the dish in a water bath.
Serve with chilled or heated Clover classic custard.