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.