Bring the milk, butter and sago to the boil.
Reduce heat and simmer the sago until cooked and transparent.
Stir in the sugar, vanilla essence and salt.
Cool and spoon into brandy snap baskets.
Serve with cinnamon syrup.
Add four whisked egg yolks to the sago mixture and bake at 180 °C for 20 minutes.
Beat four egg whites and 60 ml sugar until stiff and spoon on top of the baked sago.
Bake for another 5 to 10 minutes.
Spoon into brandy snap baskets and serve with pears stewed in port and cinnamon syrup.
Slowly heat 250 ml sugar, four cinnamon sticks and 250 ml water until the sugar has dissolved.
Bring to the boil and simmer until syrupy.
Cool and remove the cinnamon sticks.