Cape Malay Cooking & Other Delights – Salwaa Smith
4 cups milk
1 cup sago
1/2 teaspoon salt
1/2 teaspoon ground nutmeg or 1/2 teaspoon cinnamon
1/2 cup sugar
5 tablespoons butter plus extra for greasing
2 tablespoon custard powder (optional)
1 teaspoon vanilla
4 large eggs
1/2 cup sugar (extra)
Preheat the oven at 160° Celsius.
Grease a large pudding dish with butter.
Heat milk to nearly boiling, then add sago, salt, and nutmeg or cinnamon.
Simmer over very low heat until sago is transparent.
Mix custard powder with half a cup of water / milk and add to mixture
Add the 1/2 cup sugar, butter and vanilla, and stir in well. Remove from heat.
Separate the eggs, and whisk the yolks. Add yolks to the sago mixture, whisk or mix until combined.
Whisk the egg whites until stiff, and add the extra 1/2 cup sugar slowly, whisking until incorporated.
Gently fold the egg whites into the sago mixture.
Bake in the preheated oven for about 40 – 45 minutes, until set and the pudding is light brown on top.