- 2 - egg yolks
- 15ml - butter
- 375ml - castor sugar
- - grated zest of 1 lemon
- - TO SERVE
- 2 - egg whites
- - pinch of salt
- 80ml - cold water
- 1ml - cream of tartar
- 1l - milk
- 30ml - white sugar
- 125ml - readymade lemon curd
- 5ml - vanilla
- 1 - cinnamon stick
- - MERINGUE
- 250ml - sago, rinsed and drained
A delicious take on the traditional South African recipe.
1 put the sago, milk and cinnamon stick in a saucepan and heat. Simmer over low heat for about 20 minutes or until the sago is soft and transparent. Stir often to prevent the pudding from catching.
2 Mix the sugar and egg yolks in a bowl. Add a little of the sago and stir well. Return the mixture to the saucepan and combine well with the rest of the sago mixture.
3 Remove the cinnamon stick and stir in the salt and butter. Set aside.
4 Meringue Put all the ingredients in a glass or enamel mixing bowl that fits tightly over a saucepan to create a double boiler. Bring a little water to the boil in the saucepan and place the bowl on top, ensuring the bottom doesn't touch the water.
5 Beat the mixture with an electric beater over medium heat for 7-10 minutes or until the meringue is stiff and shiny. Remove from the saucepan with the water and set aside.
6 To serve Spoon the sago into a serving bowl and dot with the lemon curd. Spoon the meringue on top and spread lightly. Toast the meringue topping with a blowtorch if you like or serve as is with the lemon zest.
