Sago pudding

Delicious and comforting. This pudding is designed for winter.
 
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Recipe from: 11 May 2011
Preparation time: 15 mins
Cooking time: 20 mins
 
 

Ingredients

 
  • 1
    cup
    sago
  • 1
    l
    milk
  • 1
    stick cinnamon
  • pinch of salt
  • 3
    Tbs
    sugar
  • 2
    eggs, separated (keep whites for topping)
  • 2
    Tbs
    caster sugar for topping
  • apricot jam (optional)
Servings: Change Serving
 
 

Method

 
Bring the milk, salt, sugar, cinnamon stick and sago to the boil and allow to simmer until the mixture thickens.
Lightly beat the egg yolks and add to the mixture on the stove while stirring.
Butter a baking dish and pour sago into the dish.
Beat the egg whites until it forms stiff peaks.
Add the caster sugar, a little at a time, while still beating.
Spoon the egg white over the sago pudding and bake for 20 minutes.
If you wish and you really have a sweet tooth , you can add dollops of apricot jam on the sago before you cover it with the egg whites.
Serve with a thin vanilla custard or ice-cream!

Reprinted with permission of My Easy Cooking.
To visit My Easy Cooking’s blog, click here.

 

 

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Tip of the day

 
Carving meat
Always allow your roast to rest for 5 to 15 minutes before carving so that the juices can be reabsorbed and the meat presents an even surface when sliced. Use a short- or long-bladed knife, and a two-pronged carving fork with a guard. To prevent the meat from losing juice, steady it with the flat of the fork, rather than piercing.
 

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