Ingredients
- 1 cup sago
- 4 cups milk
- ½ cup sugar
- 2 large eggs, separated
- 1 tsp vanilla essence
- Pinch of salt
- Ground cinnamon (for sprinkling)
- Butter (for greasing the dish)
Instructions
- Soak the sago: Place the sago in a bowl, cover with water, and let soak for about 30 minutes. Drain well.
- Cook the pudding base: In a medium saucepan, bring the milk to a gentle boil. Add the drained sago, salt, and sugar. Stir constantly over low heat until the sago becomes transparent and the mixture thickens (about 20–25 minutes).
- Add egg yolks: Beat the egg yolks lightly, then stir a few spoonfuls of the hot sago mixture into them to temper. Gradually add the yolk mixture back into the saucepan, stirring well. Add vanilla essence.
- Beat egg whites: In a separate bowl, beat the egg whites until stiff peaks form. Gently fold into the sago mixture until combined.
- Bake: Pour the mixture into a greased ovenproof dish, sprinkle with ground cinnamon, and bake at 180°C (350°F) for 20–25 minutes, or until lightly golden on top.
- Serve: Enjoy warm or cold, plain or with custard.
If you’d like, I can also give you a traditional Namakwaland twist that includes apricot jam and a caramel topping. Would you like me to do that?