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Cream of Sago Pudding with a Lemon Meringue Topping - Recipe Cost

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140 g (200 ml) sago
1 whole cinnamon roll or few sticks tied in bag (¼ tsp freshly grated nutmeg optional)
6 egg yolks
1 roll cinnamon broken up & ground together with a tablespoon sugar
6 egg whites
5 ml baking powder Lemon juice about 30ml added drip or drip / 2ml Cream of tartar which helps to stabilize & stiffen meringue
Ingredients Per Recipe Qty Common Price Price per Recipe
1,600 ml milk / 1,536 grams milk 1 ml
$3.49 per gallon
$0.00
110 g (137.5ml) castor sugar (I just run ordinary sugar through the grinder) 137 1/2 ml
$2.59 per 2 pounds
$0.20
Pinch salt 1 pinch
$2.91 per 16 ounces
$0.00
2.5ml baking powder...“Is what I’ve used but next test will try 5ml baking powder for extra added lightness” 2 1/2 ml
$2.59 per 10 ounces
$0.02
15ml Vanilla Essence 15 ml
$5.56 per 2 ounces
$1.29
45g butter 45 g
$3.99 per 16 ounces
$0.40
360 ml castor sugar. (Use 60-65ml per egg white) 360 ml
$2.59 per 2 pounds
$0.52
5ml baking powder. (Whisk in very last moment, once your meringue has achieved stiff peaks & is ready for slathering onto top of sago pudding) 5 ml
$2.59 per 10 ounces
$0.04
Total Recipe $2.48
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