Place the Milk and Cinnamon Stick in a large saucepan – bring to the boil and let simmer 1 minute – turn off the heat – add the Sago to the Milk and let stand to soak for 90 minutes.
Pre-heat the oven to 160 deg C (325 deg F) – spray a 2 liter (2 liquid quarts) capacity oven dish with cooking oil and place into a larger shallow oven dish half filled with boiling water.
After 90 minutes, bring mixture to the boil again – simmer for 2 – 5 minutes {the Sago will be translucent by now} – turn off the heat and stir in the Butter until melted – cool for 5 minutes.
Beat together the Salt, Eggs, Vanilla and Nutmeg – add a little of the Sago mixture to the Eggs and stir – pour the Egg mixture into the Sago and whisk together quickly.
Pour mixture into the prepared oven dish and bake 90 minutes until firm and golden.
Remove from the oven and spread over the Apricot Jam.
Notes
Serve warm or cold with ice-cream, whipped cream or custard.
Use any shape of baking dish (oval is great!)
Nutrition Facts
Baked Sago Pudding
Serving Size
1 Serving
Amount per Serving
Calories
185
% Daily Value*
Fat
10
g
15
%
Saturated Fat
6
g
38
%
Trans Fat
0.2
g
Polyunsaturated Fat
0.3
g
Monounsaturated Fat
2
g
Cholesterol
30
mg
10
%
Sodium
133
mg
6
%
Potassium
188
mg
5
%
Carbohydrates
20
g
7
%
Fiber
1
g
4
%
Sugar
12
g
13
%
Protein
4
g
8
%
Vitamin A
378
IU
8
%
Vitamin C
0.4
mg
0
%
Calcium
157
mg
16
%
Iron
0.05
mg
0
%
* Percent Daily Values are based on a 2000 calorie diet.
Nutrition value, where given, is not always accurate. Please also check your ingredient labels.