Old-fashioned sago pudding
Bring some health into your puddings with seasonal blueberries!
4 cups (1L) full-cream milk
Pinch of salt
1 cup (250ml) sago, rinsed
½ tsp (3ml) ground cinnamon
1 tsp (5ml) vanilla extract
1 cup (250ml) sugar
cup (80ml) butter
4 eggs, separated
cup (80ml) apricot jam
Preheat oven to 160°C.
Grease a large (1.2L) baking dish.
Heat milk to just below boiling point.
Add salt, sago, cinnamon and vanilla and simmer gently until sago turns transparent (about 20 minutes).
Add half of sugar and butter and stir well.
Quickly beat egg yolks into sago mixture and set aside.
Whisk egg whites until soft peaks form, then add remaining sugar
gradually, until all sugar is used.
Fold egg-white mixture through sago and pour into baking dish.
Dot with apricot jam and bake for 40-45 minutes, or until just set but still slightly wobbly in middle.
Allow pudding to cool for 20 minutes before serving.