Marfigs' Munchies

Adventures in vegan eats and feats

Sago peach Easter pudding


And so ends a glorious long weekend, much deserved and very much appreciated! This weekend I’ve managed to catch up on so many baking projects and testing recipes for my upcoming ebook which I can’t wait to share with everyone. 😀 There’s decadence abound, I assure you! Speaking of decadence, here’s a doozy: vegan sago pudding. It tastes like the real deal, as Man-thing has assured me, and is just a magical, filling and rich dessert. YUM!sagopuddingyummarfigs
sagopuddingprofileSome dishes I make for my own glee, and this is one of them. I’ve been eyeing sago on the shelves for a long while now and finally took the plunge with a whole weekend to play about, and have made this not just once but twice since Friday! The extra stuff, like the amazing baked peach slices and OMNOM chocolate date sauce is just for glamour, but very nicely rounds off this dish as the perfect dessert to serve to guests or to spoil yourself with, since it’s all too easy to assemble and cook up.
sagopuddingpeaches sagopuddingdoubletrouble

 Ingredients (serves 4 – 6)

  • 1 cup sago
  • 3 cups milk
  • 2 chia eggs (2 TBSP chia seeds mixed with 6 TBSP water and left to gel) OR boxed vegan eggs
  • 2 tsp vanilla
  • 1/3 – 1/2 cup sugar
  • 1 pinch salt
  • 2 tsp cinnamon
  • Optional: 3 TBSP almond butter, chocolate chips

 Baked peach slices:

  • 1 can sliced peaches, drained and washed of syrup/juice
  • 1 tsp cinnamon
  • 1 tsp nutmeg
  • 1/2 tsp black pepper

Chocolate date sauce:

  • 1/2 cup soaked pitted dates
  • 1/2 cup date soaking water
  • 2 tsp cacao/carob powder
  • 1 pinch salt


  1. Soak sago in 3 cups of water for at least 1 hour.
  2. Preheat the oven to 180C and toss the peaches in the spices.
  3. Bake for 30 minutes.
  4. Meanwhile, blend your dates, date water, cacao and salt in a food processor until smooth.
  5. Rinse and drain the sago.
  6. Heat up the milk on the stove until warm, then add sago and stir.
  7. Over a medium-low heat let it come to a gentle bubble then lower and add the chia eggs, sugar, vanilla and cinnamon. Stir.
  8. Fold in the optional ingredients and cook for another 5 minutes on low heat, stirring occasionally.
  9. Serve the sago with the chocolate date sauce and peach slices.

sagopuddingcloseYe gods. This stuff, when it’s just off the stove and all fluffy and thick at the same time is pure gold. It’s like almost like a rice pudding but sago has a very unique quality all to itself which I love. Sago pudding is something that seems to be a popular in South Africa but I’ve only had it a handful of times. You can also bake the pudding if you like for 30 minutes at 180C but it is grand just as is. 

sagopuddingspoon1Seriously though. chocolate date sauce? Best thing ever! So simple, wholesome and easy and it honestly works with pretty much everything. The richness of the pudding and sauce combined with the spiced peaches makes for a super spiffy dessert after a light dinner such as soup or what not. Sometimes you eat dinner just to get to dessert, amirite?

sagopuddingspoontopprofileAlso, peaches FTW! I really hate canned fruit syrup and sauce, which is why I rinsed mine, and honestly it’s subtle sweetness is the perfect counterpart to the chocolate date sauce. If you have leftovers you can add them to smoothie bowls, work them into a savoury stir fry, or just eat them with ice-cream. Yummeh!

sagopuddingspoonAnd there you have it – delicious, warm pudding that can easily be chilled to suit all of you entering Spring, and kept toasty off the oven for the rest of us who are starting to unpack our winter jackets and hats.

This delicious pudding thus marks the end to a week of Easter-themed fun and games. In cased you missed anything, here’s a recap! 😀


1) Cracked vegan chocolate egg cake {gluten-free}

2) Spicy hot cross bun hot chocolate {vegan + gluten-free}

3) Spicy hot cross bun smoothie {vegan + gluten-free}

 What were some of your favourite weekend treats?

Author: Marfigs

Ahoy, I’m Margaux! History teacher and freelance editor; wench to my Man-thing; volunteer at a cat shelter; and handmaiden to our kitsy cats, Gatsby, Freyja and Atlas. This blog is dedicated to vegan food, occasionally overthrown by pictures of foster kittens and other fluffy creatures. I love sharing ideas and recipes, so don't be shy: stop by and say hi!

3 thoughts on “Sago peach Easter pudding

  1. Pingback: Good good links #87 | Let's get living

  2. Sago! I honestly don’t think I’ve ever seen any other blogger use it before but you’re bringing back childhood memories for me there. Over here, however, we usually use it in a classic German dessert called ‘Rote GrĂŒtze’. The sago isn’t the star of the show there but acts as a thickener. I’m really intrigued by your dish here, though. It looks amazing.


    • Yuuuummm – I looked up your Rote stuff and it sounds pretty amazing , but then again any kind of groat-ish pudding is awesome. I’m glad you’ve heard of sago – I thought it was something South African alone, but it is just the most scrumptious thing: ultimate comfort food! This is one of those where I was in the fridge every half hour having spoonfuls! Using sago as thickener is pretty ingenious actually – I want to experiment with that idea in other dishes – it makes sense once you bake it and see what a goop it can turn out to be (in a good way). But yay, thanks! 😀


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