This recipe describes how to prepare warm baked sago puddings. To begin, the following ingredients are required: one cup of sago, one and a half cups of water, one liter of whole milk, one cinnamon stick, half a teaspoon of vanilla paste, two tablespoons of butter plus one teaspoon, two large eggs, half a cup of condensed milk, a quarter cup of powdered sugar, a quarter teaspoon of ground cinnamon, and fifty teaspoons of apricot jam.
Preparation Steps
First, soak the sago in water for fifteen minutes. Grease a high-temperature baking dish with one teaspoon of butter and set it aside. Preheat the oven to 180 degrees Celsius.
Pour the milk into a large saucepan, add the cinnamon stick and vanilla paste. Heat the milk until it reaches boiling point. Then, add the soaked sago and stir. Simmer over low heat for five minutes, taking care not to overcook so that the pudding does not become too soft; the sago will become translucent after cooking. After this, remove the mixture from the heat.
Mixing Components
While the sago is cooling slightly, separate the egg yolks and whites. Mix the condensed milk with the egg yolks and set aside. Beat the egg whites with the powdered sugar until stiff peaks form. Pour one ladle of the sago mixture into the condensed-egg mixture and stir with a fork. Then, add this egg mixture to the sago and mix thoroughly, adding the cinnamon along the way.
Gently fold the whites into the sago pudding. Pour the resulting mass into the greased dish. Place the pudding in a baking tray half-filled with water and bake for 25–30 minutes.
Serving the Dish
As soon as the pudding is removed from the oven, heat two tablespoons of apricot jam in the microwave for about thirty seconds. Spread this warm jam over the sago pudding. Serve the dish hot, using the remaining apricot jam, which can also be warmed up.
