2 ½ cups
Puhoi Valley Half & Half
Caster sugar (or Coconut sugar)
- Preheat the oven to 180°C. Pour Half & Half into a heavy-based saucepan and place over a medium heat. Bring Half & Half to just below boiling point, then add the sago and a good pinch of salt. Reduce heat and simmer until the sago is transparent (at least 20 minutes), stirring frequently. Add the caster sugar and vanilla extract. Stir in the egg yolks and place in an ovenproof dish.
- Whisk the egg whites until stiff, then whisk in the caster sugar.
- Spoon meringue on top of the sago pudding and place in the oven for 10 minutes to set and colour the meringue.
- Serve this delicious pudding with some fresh fruit. Peaches are particularly good.