Nulaid Marula & Rooibos Sago

The weather is getting cooler and this weekend is looking like the perfect time to pull out those family favourites. There is nothing more comforting than serving a warm pudding after a delicious meal and this Rooibos Sago Pudding is just what you need.

Serves: 6
Time: 45 minutes
Recipe by: Thando Manyoni


1 cup sago pearls
1L milk
2 teabags rooibos
¾ cup sugar + 6 tbsp
¼ cup butter
5 large eggs, room temp, separated
2 Cinnamon sticks
1 tsp vanilla essence
2 tbsp marula (optional)


Preheat the oven to 160°C and prepare and oven safe dish. 
Bring 2 cups of milk to a boil in a saucepan then remove from the heat. Add the rooibos tea bags and allow to infuse for 10 minutes. Squeeze the teabags and remove from the milk. Place the sago in the saucepan and add the sugar, 5 egg yolks, cinnamon and salt. Turn the heat down to a medium-low heat. Stir the mixture continuously, adding milk as needed to ensure that the mixture doesn’t go stiff. Cook the sago until transparent then remove it from the heat. Add the butter and vanilla essence. Beat the egg white with the 6 tbsp of sugar until stiff. Layer the sago mixture in the dish and top with the meringue. Bake until the meringue is golden brown. Drizzle over the marula (optional) and serve warm.

Chefs Tip:For an added kick, you can drizzle and fold in amarula liquor to give the pudding a creamy and fruity flavour.

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