Sago Pudding with lemony meringue
| Cooking Time: | 5 minutes |
| Prep Time: | 15 minutes |
Ingredients
- 550 g Sago pudding
- 500 ml Custard with vanilla bean seeds
- 6 peeled fresh figs, sliced
- 5 tbsp smooth apricot jam
- 3-4 lemons, zested and juiced
- 250 g Castor sugar
- A pinch cream of tartar
- 2 free range egg whites
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Cooking Instructions
- Add the egg whites to a clean bowl and begin whisking using an electric hand mixer just foamy. Add the cream of tartar and continue mixing while gradually adding the sugar.
- Once all the sugar has been added continue whisking until the mixture becomes thick and glassy with a shiny sheen.
- Add the lemon zest and fold through the meringue fill a piping bag with the mixture or set aside but don’t place it in the fridge.
- Add the sago to a large serving platter and heat as instructed. Melt the apricot jam the microwave or over a medium heat. Drizzle the jam over the pudding before dolloping a large spoonful of the meringue over or using a piping bag to add the meringue.
- Using a blowtorch or under a very hot grill brown the meringue for a few minutes, just long enough to add colour to the meringue.
- Finish the mixture off with a few ripe figs placed around the dish. And a jug of the custard on the side.
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