200 ml sago
750 ml milk
125 ml sugar
50 ml apricot jam
3 eggs, separated
1 teaspoon vanilla essence
30 ml butter
Oven: 160 deg Celsius.
Grease a large pudding dish lightly.
Heat milk to nearly boiling, then add sago, salt, and cinnamon.
Simmer over very low heat until sago is transparent. Remove the cinnamon stick.
Add the 1/2 cup sugar, butter and vanilla, and stir in well. Remove from heat.
Separate the eggs, and whisk the yolks. Add yolks to the sago mixture, whisk or mix through well, and pour the mixture into the prepared oven dish.
Put blobs of the apricot jam all over the pudding mixture.
Whisk the egg whites until stiff, and add 1/2 cup sugar slowly, whisking until incorporated.
Spread this meringue over the sago pudding.
Bake in the preheated oven for about 20 – 25 minutes, until set, and the meringue is light brown on top.
Serve hot, warm or cold.