Sago pudding with raspberries and meringue
1-inch cinnamon stick
140g sago, rinsed
2 egg yolks, beaten
50ml raspberry jam, plus extra to garnish
4 egg whites
Preheat the oven to 180°C. Pour milk into a pan, add cinnamon and sago, and place on low heat. Cook until sago is translucent.
Add 100g sugar and a pinch of salt. Mix well.
Take the pan off the heat and remove the cinnamon stick.
Whisk in the egg yolks and spoon the mixture into an oven-proof dish. Dot raspberry jam over and set aside.
To make the meringue, whisk egg whites until stiff and gradually add the remaining sugar with the mixer running.
Spoon the meringue on top of the sago mixture and bake for 20-25 mins. Serve hot with a drizzle of jam.