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Prep 10 mins
Cook 6 mins
This is a real "old" dessert that some may remember. A friend reminded me of it while chatting one night! This was made in a pot in the original recipe, but updated, it is really worth making in the microwave because it doesn't burn on the bottom and can be served from the dish it was cooked in.
- Measure the sago and hot water into a 6-8 cup capacity microwave safe bowl or casserole dish.
- Peel the rind from lemon using a potato peeler or very sharp knife and add to the bowl. Take care not to include any of the pith (white part) with the peel.
- Microwave uncovered on high for 5-6 minutes until the sago is thick and nearly clear.
- Lift out all of the peel except for one strip.
- Add in the lemon juice (about 2-4 tablespoons) and the golden syrup.
- Stir to mix, then taste and add more golden syrup if necessary.
- Cover and leave to stand.
- Reheat before serving to the temperature at which you like lemon sago best.
- Serve with dollops of whipped cream.
I initially thought it was bland but it was definitely lemony and sweet enough the next day. It was great in the microwave. I needed to stir it after half a minute to disperse lumping but after that it didn't form lumps. I used it as a mock lemon meringue filling in pavlova nests with yoghurt and kiwifruit topping. That turned out to be a disaster because overnight, the filling dissolved through the bottom of the nests. We ate them the next day and they were delicious. My partner was glad I didn't take the nests to our work do. ; ) I'll email the recipe to a friend who can't tolerate dairy products.
Sago is a bit of a mixed bag isn't it ? I followed the method exactly and got a perfect result but the look and texture of sago is a bit unusual and I remember this was the case in my childhood. I served it with vanilla yoghurt swirled through it and it looked much prettier. I was also impressed with the microwave method of cooking.
Quick, easy, not sickly sweet and the kids enjoyed it.