Lemon-flavoured sago pudding

Spray a two litre mould with non-stick spray. Add the lemon jelly powder to 250 ml boiling water, stirring until all the jelly has dissolved. Cool. Refrigerate until just before the jelly begins to set (the mixture should resemble egg white.) Boil the sago in the 1,25 litres water to which a little salt has been added. Stir every now and then to prevent the mixture from sticking to the bottom of the saucepan. Remove from the heat and immediately stir in the sugar. Add the lemon juice and rind. Cool slightly before adding the egg yolks. Stir thoroughly and cool completely. Beat the egg white until soft peaks form. Fold into the sago mixture. Add the lemon jelly which should be ready by this stage. Mix well. Turn into the prepared mould and chill overnight in the fridge until set. Serve with custard or cream.
Serves 12.