(8 portions)

  • 1 litre milk
  • 250 ml sago
  • 2 vanilla pods (can be replaced with 5 ml vanilla essence)
  • 1 cinnamon stick (can be replaced with 2,5 ml ground cinnamon)
  • 100 g (110 ml) butter
  • 4 large eggs, separated
  • 100 g (125 ml) brown sugar
  • 100 g (125 ml) white sugar
  • 5 ml grated orange zest
  • 2,5 ml mixed spices
  • 60 ml apricot jam
  • 60 ml caster sugar
  • 2,5 ml cream of tartar

Soak the sago in the milk for 2 hours. Heat oven to 140°C. Remove seeds from vanilla pods and add to the sago, along with the cinnamon stick and butter. Bring to the boil and cook over low heat until the sago is soft and entirely translucent. Remove from heat and allow to cool. Remove the cinnamon stick and make sure no pieces are left in the mixture. Whisk egg yolks, zest and mixed spices until thick and creamy. Add the egg mixture to the sago mixture and mix well. Pour the mixture into a well-greased ovenproof dish. Heat the jam slightly and drip evenly over the batter. Put in oven and bake 30 minutes. Whisk egg whites until slightly firm. Add the caster sugar and cream of tartar, and whisk until stiff and glossy. Spread over the pudding as soon as it comes from the oven, and bake another 20 minutes at 140°C. Serve immediately with the orange sauce.

Orange sauce

  • 250 ml fresh orange juice (or juice with fibre)
  • 125 ml water
  • 125 ml sugar
  • 15 ml custard powder

Mix the first three ingredients well until sugar has dissolved. In a separate bowl, mix custard powder with a little water until entirely dissolved, and then add to the other ingredients. Boil, stirring constantly until the sauce thickens. Serve hot or cold with the sago pudding.