Sago cream
Age: 12 months +
1/4 cup sago
2 cups milk
1 egg
1/2 tsp vanilla
Put the sago and 11/2 cups of the milk in a medium-sized pot. Bring to the boil, put the lid ajar, then turn the heat as low as you can and leave it to simmer very slowly for about 10 minutes, until the sago is clear.
After you have first heated the mixture, stand the pot inside a larger pot or frying pan containing simmering water and leave it to simmer for 1—15 minutes. Mix the remaining milk, salt, egg and vanilla together, pour it into the cooked sago mixture, then heat again over fairly low heat, until the pudding bubbles and thickens.
Cool in a lidded container and serve warm or cold, with peaches, pears, berries, etc. alongside, with thickened fruit in juice, in layers, or in small glass dishes.