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lemon sago pudding

I soundly acknowledge I am not a sophisticated cook. So not. You've gathered this already.

I've catered a few degustations for large numbers but my menus were pretty simple.

I love truly skillful food blogs. You know, the ones that even beyond the really good photography are full of seriously talented food. Like this one. And this one. Oh and this one. And I love this one too. Sorry. Got distracted. 

ANYWAY.

The old lemon sago pudding. Right up there in sophisticated terms with sausages and mash. Baked eggs perhaps. Grilled cheese. I'm not knocking it. We're naming some of my favourite food here. Mmmmm. Grilled cheese. 

So Iku make a kick arse sago pudding. SO good. Dear me I've eaten a few. 

Once, I kept the container with the ingredients list and tried to replicate it. This was before I started blogging so no photographic evidence and do ya THINK I wrote down the recipe? 

I'm an idiot. 

It was pretty good.

So on that list on the left hand side I've had this thing where I wanted to recreate the Iku sago. (No recipe available as far as I can tell. The former owner of Iku has published a book which I'd love to get but I don't think the sago is in it.)

So first I made this:

DSC_0051
Very yummy. Honestly: recipe straight off the back of the Lion Sago box. Incredibly quick and easy and delicious but not Iku's. Missing the coconut milk.

So I tried again today:

DSC_0062
 This is really very yummy. 

But doesn't have quite the right solid consistency. Delicious and coconutty and lemony but not quite there. So I need to work my way through this batch then I'll try again (and knock it off the must-do list.)

Here's the recipe for this one, the not-quite-iku-lemon-sago-pudding

ingredients

2/3 cup sago

2 cups water

1 400g tin cocount milk

3/4 cup white sugar

2 tblsp golden syrup

juice of 2 lemons

zest of 1 lemon

method

Soak the sago in the water for 20 mins or so. Then pop into saucepan with coconut milk and bring to low boil, stirring constantly. Once thickened, take off heat and add sugar, syrup, zest and juice. Spoon/pour into containers or one big bowl and refrigerate till firm(ish).

Gosh it's so zesty and sweet and creamy and delicious that just thinking about it I need to run out to the fridge and maybe have just one more spoonful (hence it being in numerous small containers. One big bowl would spell disaster. DISASTER. Multiple small containers minimise the damage.)

Stay tuned for the next version. 

Likely to be soon. Once I lick these containers clean.

xxx

  

10 Comments on “lemon sago pudding

International Woman of Mystery
March 24, 2010 at 12:20 am

Oooh, yummy. “Not quite” is good enough for me. 3 months too late though, Mrs Walmsley. xo

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twitter.com/Hearmumroar
March 24, 2010 at 7:33 pm

Sounds so yummy! I think your hormones are really bringing out the artist in you at the moment!

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Y
March 24, 2010 at 9:11 pm

Oh my, those little containers bring back memories – my mom used to set sago puddings in similar ones. I haven’t tried Iku’s sago before, but I love the sound of your recipe!

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rakster
March 24, 2010 at 10:42 pm

yum yum…

sounds like my lusting after Greek Rice Pudding when I was pregnant… I’ve perfected my version of it after about 10 attempts.

I’m going to have to try this..

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kim at allconsuming
March 25, 2010 at 9:53 pm

The Nourish book doesn’t have the sago. Don’t worry, I mourn that regularly. It does, however, have a recipe for hazelnut oat cream with maple syrup, which I somehow think you’d like. (Think porridge then blended with hazelnuts, cinnamon and maple syrup. I KNOW.)

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bennoss
March 26, 2010 at 9:28 am

i got to try em both and they were fantastic!
thanks fi.

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Lorilest
October 23, 2010 at 2:00 pm

Aha … I’m on the same quest and stumbled upon yours. If I find out how to replicate it, I’ll pass it on 🙂

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Lyndoch
August 30, 2011 at 10:53 am

I have just eaten an Iku Sago Pudding and have been searching for a recipe for ages – tried again and came across your blog.

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William
February 9, 2012 at 11:37 am

This recipe worked really well!

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Retro mum
January 11, 2014 at 2:39 pm

I did a bang up version by splitting the mix into to two types-
Make a strongly zesty sago using just the lemon zest, juice and water for the base- ( sometimes lime or orange or lemonade fruit) but without the coconut for the base mix, then make it all about the coconut cream and sago mix separately poured for the top- I remember the iku pudding was layered? Since having theirs, this is how I have always done mine since! : )
Glad to see another iku pudding fanatic.

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