Recipe Credit By Farzana Kumandan @sprinklesandspicect
INGREDIENTS:
- 1 litre of full cream milk
- 1 cup of sago soaked in 2 cups of water boiling
- 3 tablespoons butter
- ¾ cup of sugar
- 1 Cinnamon Stick
- ¼ teaspoon fine Cardamom
- 1 heaped tablespoon custard powder
- ¼ cup of milk
- 4 extra large eggs
- 2 tablespoons Vanilla essence
METHOD:
1.Soak the sago in boiling water until it’s double in volume (all the water should be absorbed, then you know you are ready)
2.Slightly heat the 1 litre milk in the microwave until warm.
3.In a large pot, on a low heat, add the warm milk, butter, sugar, sago, cinnamon stick, and cardamom and bring to a slow boil.
4.If the Sago is lumpy and sticks together, use a fork to loosen it.
5.Once it’s boils, stir it well and remove from the heat.
6.In a separate bowl, add the sifted custard powder and add little bits of cold milk at a time (from the ¼ cup) and whisk together to make a smooth paste.
7.Add in the eggs and vanilla essence and whisk it well.
8.Slowly add the egg and custard mixture to the warm milk but stir vigorously, with a whisk as you are adding it. The mixture will thicken.
9.Transfer to a large baking dish or Pyrex and dust with cinnamon sugar and roughly chopped butter (about 2 tablespoons)
10.Bake for 45 minutes on 180 degrees. (No preheating needed)
11.When baked, the Sago Pudding must still be slightly wobbly but with a golden-brown crust.
Enjoy
