by Basheera Fakier
1 litre of full cream milk
1 cup of sago soaked in 2 cups of water.
¾ cup of sugar
3 cinnamon sticks
¼ teaspoon fine Cardamom
1 tablespoon of Custard powder dissolved in ¼ cup of milk.
4 extra large eggs
1 teaspoon Vanilla essence
Soak the sago until double in volume and then drain excess water.
In a pot, add the milk, sugar, sago, cinnamon sticks, cardamom and bring to a slow boil, on a medium heat until sago is translucent. Remove from heat and allow to cool.
Add the custard milk and simmer, stirring occasionally until the mixture starts to thicken.
Add in the vanilla essence, remove from heat, and allow to cool.
Whisk the eggs and add a few spoons of cooled mixture into egg mixture at a time, stirring after each addition.
Add the pudding to a greased Pyrex and dust with fine cinnamon.
Sprinkle some cinnamon sugar over the top.
Bake for 45 minutes on 180 degrees.