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“This is a feel-good dessert, a nostalgic reminder of yesteryear and simpler times, and an absolute winner in the comfort stakes.”

  • 250 ml (1 cup) sago
  • 1 litre (4 cups) milk
  • 180 ml (¾ cup) sugar
  • 10 ml (2 teaspoons) vanilla essence
  • 4 eggs, separated
  • 60 ml (¼ cup) butter
  • 5 ml (1 teaspoon) ground cinnamon
  • 60 ml (¼ cup) smooth apricot jam
  • 60 ml (¼ cup) castor sugar
  • pinch of salt
  • cold water, for soaking sago

Soak the sago in cold water for 30 minutes, then drain.
Place the milk, sago, sugar, vanilla essence and salt in a large saucepan over medium heat.
Bring to the boil, before reducing the heat.
Stir continuously while cooking on a simmer until the sago is transparent, about 15 minutes.
Remove from the heat and set aside.
Now separate the eggs, and lightly whisk the egg yolks before stirring it into the sago mixture.
Add the butter and cinnamon and mix well.
Preheat the oven to 180 °C.
Transfer the sago mixture into a lightly greased ovenproof dish.
Gently melt the jam in a small saucepan over low heat or in the microwave.
Then drizzle the jam over the sago mixture.
Place the dish in the oven and bake until the sago mixture has set, about 25 minutes.
Remove from the oven and set aside.
Now whisk the egg whites until light and fluffy.
Slowly add the castor sugar while continuing to whisk until glossy and stiff peaks are formed.
Top the sago pudding with meringue and place back into the oven.
Bake until the meringue is a light golden colour, about five minutes.
Serve warm with warm custard or a dollop of whipped fresh cream; or both. Bon appétit.

Recipe and photos: Mauricia Jordaan

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