SAGO PUDDING

250ML SUGAR 3 LARGE EGGS 5ML VANILLA ESSENCE 250ML SAGO SOAKED IN WATER FOR 3 HOURS AND DRAINED PINCH SALT PINCH GROUND CINNAMON 500ML MILK PINCH GROUND NUTMEG 90GR BUTTER SLICED 15 ML CAKE FLOUR MADE INTO A THIN PASTE WITH A LITTLE WATER

CREAM SUGAR AND EGGS FOR 2 MINUTES AND THEN ADD VANILLA ESSENCE. STIR IN SAGO AND REMAINING INGREDIENTS EXCEPT NUTMEG BUTTER AND FLOUR PASTE AND TRANSFER TO A GREASED OVENPROOF DISH. STIR IN SLICED BUTTER AND FLOUR PASTE AND SPRINKLE WITH NUTMEG. PREHEAT OVEN TO 180°C AND BAKE PUDDING ON MIDDLE SHELF FOR ABOUT 30 MINUTES. SERVE HOT WITH STEWED RAISINS AND HONEY

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