Developed by Keletso Motau for Woolworths TASTE.
Serves: 6
Difficulty: Easy
Prep Time: 15 minutes, plus 1 hour of soaking time
Cooking Time: 40 minutes
1. Preheat the oven to 160°C.
2. Soak the sago in 2 cups water for 1 hour, then drain.
3. Bring the milk and 1 cinnamon stick to a simmer in a saucepan over medium heat. Add the sago and cook for 5 minutes, stirring often, until translucent.
4. Mix the egg yolks, 4 tablespoons OF sugar and the zest of 1 ClemenGold mandarin. Stir into the cooked sago.
5. Beat the egg whites until stiff, then fold into the sago mixture. Pour into a greased 20 x 25 cm ovenproof dish.
6. Place the dish in a larger roasting pan. Fill with water until it reaches halfway up the sides. Bake for 35 minutes or until golden brown
7. While the pudding bakes, peel and halve the remaining ClemenGold mandarins. In a saucepan, combine the rest of the sugar, 1 cinnamon stick, and 1 cup water. Bring to a simmer.
8. Add the ClemenGold mandarins and simmer over medium-low heat for 10 minutes until soft and syrupy.
9. Serve the baked sago with the poached ClemenGold mandarins and syrup.
