80ml apricot jam
30ml apricot juice
1 litre milk
90g sago pearls
70g sugar
60g butter, cubed
1,2ml salt
4 eggs, separated
5ml vanilla
2,5ml ground cinnamon
30ml caster sugar
Pour the milk into a saucepan and bring to the boil.
Turn off the heat, add the sago, cover with a lid and leave to soak for 90 minutes.
Preheat your oven to 160℃ and spray a 18cm x 28cm ceramic dish with cooking spray.
Add the apricot jam and apricot juice to a small saucepan and place it over a low heat.
Stir until jam has melted and you have a smooth, amalgamated sauce. Set aside.
Return the milk mixture to a medium-high heat and whisk while bringing to the boil.
Remove from the heat when the sago is translucent.
Add the sugar, butter and salt and whisk until the sugar has dissolved.
Set aside to cool slightly.
Add the egg yolks, vanilla and ground cinnamon to a bowl and whisk together.
Drizzle this mixture into the sago while whisking continuously.
Pour the mixture into the prepared ceramic dish and bake for one hour.
Add the egg whites too a clean bowl and whisk with electric beater until soft peaks form.
Gradually add the caster sugar while beating, until the mixture is stiff and glossy.
Remove the sago from the oven and spoon half the apricot sauce over.
Top with the meringue and bake for another 25 minutes.
Serve the sago pudding with the rest of the apricot sauce.
My Whisk and I 