Reduce the heat and simmer over a low heat for 10 minutes or until the sago has become transparent. Stir often.Add 125ml of the sugar and the margarine and stir well.Remove from the heat and leave the mixture to cool slightly. Stir in the egg yolks until well combined. Pour the mixture into a lightly greased baking dish. Spoon apricot jam over the mixture.Whisk the egg whites until they are stiff. Beat the remaining 125ml sugar into the egg whites one spoonful at a time. Spread the meringue over the sago mixture and bake in a preheated oven for 40 minutes or until it has set and the meringue is light brown in colour.Text and image: Ideas magazineTo receive quick and convenient weekday recipes, join ourEasy Weekday Meals mailing list, and for up-to-date trending food, restaurant and wine news subscribe to our Editor’s Weekly newsletter.
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