BOERE SAGO PUDDING
Soak 3 cups of sago overnight. Rinse.
Beat 3 egg yolks with 1 tsp of vanilla essence, 2 cups of sugar, 1 tsp of salt and 2 tablespoons of butter DO NOT USE MARGARINE.
Bring sago to simmer with enough milk to make a ‘slap’ consistancy (not too ‘slap’) and add the egg mixture.
Keep stirring for around 5 minutes.
Beat egg whites until stiff and fold gently into sago mix.
Turn half in pre-buttered pyrex dish and dot with fine apricot jam then add the rest of the sago mix ontop.
Sprinkle with cinnamon sugar (don’t be shy).
Bake at 180 for 1/2 hour.
Serve warm with custard.
THEN TELL ME WHAT YOU THINK.
Sorry I didn’t put everything out like it should be, had to work my way around the kitchen as I make it. Hehe. Enjoy
Dolores Potgieter