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100ml Sago

800ml milk – full cream or skim milk

4 eggs – large might be better

60 ml sugar – I guess one can leave it out

2 ml salt – I guess one can leave it out

10 ml essence like vanilla, strawberry, lemon, pineapple, orange – the best, or whatever you like best

1. Preheat oven to 150 Celsius – 180 also works as I always forget about the 150.

2. Grease a 2.8 litre ovenproof dish with margarine – still sticks, whether you use any or not. You just give it to the most appreciative person to scrape and eat with a metal spoon when the pudding is all finished eaten.

3. Soak the Sago for 1 hour in 200ml of milk – actually, you can soak it in all the milk, heat it up a bit and leave to cool. Just check and stir often until the sago becomes see through. If you do not stir it often, it becomes like jelly and you have a little problem breaking it up nicely.

4. Bring the milk to the boil for and add Sago.

5. Cook and stir for a few minutes, then switch off.

6. Whisk together the eggs and sugar, add the salt  and essence.

7. Add all this to the Sago, mix well.

8. Pour into the dish – biggish, not too big and not too small.

9. Bake for 45 minutes till mixture is set.

10. Serve with syrup, honey, strawberry or apricot jam – good, or custard – better, or maybe apricot jam and custard – best!

This is actually enough for a family of 6 to 8. On the other hand, just serve it to a family of 4 and you will still have no leftovers. Someone will scrape the custard jug and someone else will scrape the pudding dish.