sago product


1 litre (4 cups) CLOVER full cream milk
187 ml (¾ cup) sugar
2 ml salt
250 ml (1 cup) sago
60 ml (4 table spoon) CLOVER Mooi River butter
4 eggs, separated
5 ml (1 teaspoon) vanilla essence
extra CLOVER Mooi River butter
golden syrup or apricot jam

soak sago for 30 minutes in 2 cups of water


This South African classic is versatile and delicious, this recipe can easily be doubled to serve more than 4-6 guests.

Preheat the oven to 180°C.

Heat the milk, sugar, and salt to boiling point. Add the sago.
Lower the heat and let it simmer on low heat for 20 minutes or until the sago becomes transparent. Stir from time to time.
Remove the saucepan from the heat and add the butter. Let the mixture cool somewhat.
Beat the egg yolks and the vanilla essence and quickly add to the milk mixture.
Use an electric mixer and stiffen the egg whites and fold into the sago mixture.
Grease an ovenproof dish with a diameter of 20 cm x 30 cm well with butter.
Spoon the sago mixture into an oven dish. Smooth the top.
Bake for 25 minutes or until lightly golden brown on top.
Serve hot with golden syrup or apricot jam.