Sago Pudding is a real old-fashioned dessert that has made way for many newer, funkier and spunkier rivals. It deserves a place alongside its modern counterparts as not only does it taste delicious it looks fantastic with those little balls rolling around in yummy custard.
This slow cooker version of Sago Pudding is easy to make and is wonderfully smooth and creamy. It tastes just as good cold the next day and is a great addition to lunchboxes. This recipe is suitable for a medium sized slow cooker.
Slow Cooker Sago Pudding
Adapted from Not Your Mother’s Slow Cooker Cookbook
4 cups milk
1 cup sugar
½ cup sago
2 teaspoons vanilla extract
2 large eggs
Grease the slow cooker bowl with butter. Combine milk, sugar, sago and vanilla in the slow cooker and whisk well to combine. Cover and cook on low setting for about 2 ½ hours – the milk will be absorbed and the pudding thickened. Most of the sago balls should be transparent with some still having a white dot at the centre.
Beat the egg well and stir the sago to break up any lumps. Spoon a few spoonfuls of the sago into the egg, stir well and then pour into the mixture in the cooker. Stir well to combine, cover and cook for another 30 minutes.
Turn off cooker and let the pudding cool partially covered for another 30 minutes. Serve the pudding warm with fruit or whipped cream. The remaining pudding can be stored covered in the refrigerator.
The Klutzy Cook Notes
- This is the slow cooker I used.
- Tapioca can be substituted for sago.
- The recipe can be halved – use a small cooker and reduce initial cooking time to 1 ½ hours.
- Once cold, the pudding ‘sets’. If it is to be served as a cold dessert, pour into individual bowls before refrigerating.