250 ml (1 C) sago
1 lt (4 C) 4 milk
190 ml (¾ C) + 80 ml (⅓ C) sugar
1 vanilla pod / 5 ml vanilla extract
4 eggs, separated
30 ml (2 T) butter
65 ml (¼ C) Rhodes Superfine Apricot jam
MethodRinse the sago. Place the sago in a medium-sized saucepan together with the milk, 190 ml (¾ C) sugar and vanilla, and bring to the boil over a medium heat. Cook, stirring consistently for about 20 minutes or until the sago is completely transparent and is a thick and creamy consistency. Remove the mixture from the heat and cool for 5 minutes. Stir in the egg yolks and the butter. Pour the mixture into an ovenproof baking dish or ramekins which have been brushed with melted butter. Melt the Rhodes Apricot Jam and drizzle the jam over the top of the sago pudding. In a clean bowl, beat the egg whites until they form soft peaks and then slowly beat in 80 ml (⅓ C) sugar, one tablespoon at a time, to a glossy meringue. Spoon the meringue over the sago. Bake the pudding in an oven that has been preheated to 180˚C until the meringue is golden, about 3 - 5 minutes. Serve warm with Hinds custard if desired.
Don't leave the sago unattended as the bottom can scorch easily.