INGREDIENTS
250ml sago.
1 litre milk.
1ml salt.
75ml sugar.
75ml butter.
4 eggs, beaten.
5ml vanilla essence.
5ml freshly ground nutmeg.
5ml cinnamon.
75ml smooth apricot jam.
METHOD
Preheat oven to 160°C.
Grease an ovenproof dish.
In a pot on the stove bring the milk to the boil.
Add the sago and salt.
Stir well.
Cook at a low heat until the sago is transparent, about 20 minutes.
Stir from time to time to make sure the sago does not clot or burn.
Remove from heat.
Stir in the sugar and butter.
Add the beaten eggs and vanilla essence.
Mix well.
Spoon the mixture into the greased ovenproof dish.
Sprinkle with the nutmeg and cinnamon.
Bake for 45 minutes until golden brown.
Serve with apricot jam.
