BAKED SAGO PUDDING WITH MERINGUE TOPPING
1 litre milk
100 g margarine
250 ml sago
4 large eggs, separated
250 ml sugar
10 ml vanilla essence
smooth apricot jam – slightly heated
Bring milk, margarine and sago to the boil and simmer until sago is translucent.
Remove from heat and leave to cool slightly.
Beat egg yolks, 180ml sugar, vanilla essence and salt together and slowly stir into the cooled sago mixture.
Turn the pudding mixture into greased dish and drizzle the warm jam on top.
Bake for 20-25 minutes (at 180) or until firm.
Beat egg whites until stiff peaks form.
Add the remaining sugar by the spoonful while beating continuously.
Spoon the meringue on top of the pudding and bake for another 5-10 minutes or until browned.
Serve with custard.
Recipe posted by Zelda Ellis
Photo: Zelda Ellis