Sago Pudding makes an excellent family dessert. Serve it either hot or cold accompanied by fresh or stewed fruit and whipped cream. Or stir in lots of home-made strawberry jam.
16 fl. oz. milk
2 oz. sago
½ teaspoon salt
1 tablespoon butter
2 oz. sugar
½ teaspoon ground cinnamon
2 teaspoons grated lemon rind
2 egg yolks
Pour the milk into a medium-sized, heavy-based saucepan and set the pan over moderate heat. When the milk is hot but not boiling, sprinkle over the sago and salt. Bring the milk to the boil and cook, stirring constantly, for 10 minutes or until the mixture thickens and the sago becomes clear.
Meanwhile, preheat the oven to moderate 350°F (Gas Mark 4, 180°C). Grease a 3-pint souffle or straight-sided ovenproof dish with the butter and set aside.
Reduce the heat to low and add the sugar, cinnamon and lemon rind to the saucepan containing the sago. Cook, stirring constantly, for 2 to 3 minutes or until the sugar dissolves. Remove the pan from the heat and stir in the egg yolks.
Pour the contents of the saucepan into the prepared dish and bake for 30 to 35 minutes or until the pudding is brown on top and of a thick creamy consistency. The pudding is now ready to serve if it is to be eaten hot.