INGREDIENTS

1kg sweet potatoes (Borrie patats) peeled and sliced

250 g Butter

6 or 7 Cardamom pods + 3cinnamon sticks

1 1/2 cups sugar

A few pieces of dried naartjie peel (optional)

5ml vanilla essence

METHOD

Melt butter in pot on medium heat,add sugar,Cardomon and cinnamon and caramelize

Add sweet potatoes and vanilla essence and simmer until soft

INGREDIENTS

500 ml milk

250 ml cooked, long-grain rice (good use for leftover rice)

2 large eggs, separated

125 ml white sugar

1 ml salt

2 ml vanilla essence

METHOD

Heat the milk to lukewarm and stir in the rice. Remove from the stove. Beat the egg yolks with the sugar and salt, then gradually add the milk mixture, beating constantly. Whisk the egg whites until stiff and fold them into the rice mixture. Stir in the vanilla essence and pour the mixture into a greased, ovenproof dish. Bake the pudding at 180ºC for about 40 minutes, or until set. Serve hot with honey or golden syrup.

INGREDIENTS

1 litre milk

1 cinnamon quill

Optional: cardamom pod

90 gram (1/2 cup) sago

70 gram (1/4 cup) sugar

60 gram butter

1/4 teaspoon (1 ml) salt

4 eggs

1 teaspoon vanilla

¼ teaspoon (1 ml) grated nutmeg

METHOD

Bring milk and cinnamon quill (and optionally, also a cardamom pod) to boiling point in a 2 litre container.

Add sago and cover the dish. Leave to Soak at least 90 minutes (or overnight if more convenient).

Whisk.

Pre-heat the oven to 160°C.

Bring the milk mixture to the boil and thoroughly whisk the mixture again, for at least 2 minutes. Ensure that the sago is completely translucent.

Remove the cinnamon quill and cardamom pod and beat in the sugar and butter into the warm mixture.

Allow to cool slightly. Whisk eggs, vanilla and grated nutmeg together and whisk it quickly into the cooled-down mixture.

Optional: For a lighter, fluffy texture, separate the egg whites and yolks. Whisk the egg yolks, vanilla and grated nutmeg together and then into the cooled-down milk mixture. Beat the egg whites separately and lightly fold into the mixture.

Pour into a buttered 2-litre dish.

Half-fill a larger, shallow dish and place your sago dish in it to create a bain marie.

Bake for 90 minutes until firm and golden brown.

After baking, spread approximately ¼ cup apricot jam gently over the pudding. You can heat the jam somewhat to make it easier to spread, or simply dot the jam over the top.

It can also be baked in individual ramekins. As a variation, you can place a teaspoon of apricot jam in the bottom of each ramekin before pouring the sago mixture on top.

Serve warm or cold.