Strawberry Sago Pudding
serves 6
Ingredients
250 ml Sago
750 ml milk
250 ml cream – or omit and increase the milk to 1 liter
1 stick cinnamon
1 vanilla pod – cut open, but use the whole pod
½ t salt
5 T/ 75 ml sugar
5 T/ 75 ml butter
4 eggs – separated, keep whites for meringue
5 T/ 75 ml All Gold Strawberry Jam
Method
Preheat the oven to 180 C. Add the vanilla, salt and cinnamon stick to the milk and cream bring to the boil in a big pot. Remove the cinnamon stick and add the sago. Stir and slowly bring to the boil. Cook until the sago is transparent and the mixture is thick. This takes about 20 minutes. Remove the pot from the heat and add the sugar and butter and stir through. Add the egg yolks and mix thoroughly. Spoon the mixture in a oven proof dish or individual glass jars and bake for 30 – 35 minutes or 45 minutes if you use a big bowl. Spoon the strawberry jam over the top and pipe the meringue on. Bake for the last 5 – 10 minutes until golden brown.
(My Easy Cooking)
