1 litre milk
1 cinnamon quill
cardamom pod (optional)
90g (1/2 cup) sago
70g (1/4 cup) sugar
60g butter
1/4 tsp (1ml) salt
4 eggs
1 tsp vanilla
1/4 tsp (1ml) grated nutmeg
1. Bring the milk and cinnamon quill (and cardamom pod if you are using one) to boiling point in a 2 litre container
2. Add sago and cover the dish - leave to soak for at least 90 minutes (or overnight)
3. Whisk
4. Pre-heat oven to 160°C
5. Bring the milk mixture to the boil and thoroughly whisk the mixture again for at least 2 minutes - ensure that the sago is completely translucent
6. Remove the cinnamon quill and cardamom pod and beat the sugar and butter into the warm mixture
7. Allow to cool slightly - whisk eggs, vanilla and grated nutmeg together and whisk it quickly into the cooled-down mixture
Optional
For a lighter, fluffy texture, separate the egg whites and yolks. Whisk the egg yolks, vanilla and grated nutmeg together and then into the cool-down milk mixture. Beat the egg whites separately and lightly fold into the mixture
8. Pour into a buttered 2 litre dish
9. Half-fill a larger shallow dish with water, and place your sago dish in it to create a bain marie
10. Bake for 90 minutes until firm and golden brown
11. After baking, spread approximately 1/4 cup apricot jam gently over the pudding. You can heat the jam somewhat to make it easier to spread, or simply dot the jam over the top
This can also be baked in individual ramekins. As a variation, you can place a teaspoon of apricot jam in the bottom of each ramekin before pouring the sago mixture on top.
