Serves 8
Everyone who has spent time at boarding school, will remember this pudding. This is a upmarket variation of this old-fashioned favourite.
Recipe Category
Products in this recipe

Seasoned Sea Salt

You will need

1 cup (250 ml) full cream milk
1 cup (250 ml) fresh cream
½ cup (125 ml) sago
pinch of Ina Paarman’s Seasoned Sea Salt
1 t (5 ml) vanilla essence or a vanilla pod, split
1 cinnamon stick
397 g tin sweetened full cream condensed milk
2 eggs, separated
½ t (2.5 ml) baking powder
ground cinnamon for dusting

½ cup (85 g) dried apricots
1 T (15 ml) grated orange zest
¾ cup (180 ml) fresh orange juice and water
1 – 2 T (15 – 30 ml) sugar
¼ cup (60 ml) Van der Hum or Contreau liqueur (optional) or use ¼ cup (60 ml) fresh orange juice.
Ina Paarman’s Seasoned Sea Salt

Method

Simmer the milk, cream, sago, Seasoned Sea Salt, vanilla essence or pod and cinnamon stick very slowly for 20 minutes.

Meanwhile, butter a medium-sized ovenproof dish.

Adjust the oven rack to the middle position and preheat the oven to 180°C. Remove the sago from the heat.

Remove cinnamon stick and vanilla pod if using.

Leave to cool to touch temperature. Add the condensed milk and egg yolks and mix in.

Sift over the baking powder and mix in.

Whip the egg whites until soft peaks form and fold gently into the mixture.

Dish into the prepared ovenproof dish.

Bake for about 25 – 30 minutes until puffy and browned.

Remove from the oven and sift a little cinnamon over the top.

To make the apricot sauce, simmer the apricots and orange zest in the orange juice and water until soft, then sweeten them with the sugar.

Pureé the fruit using a stick blender. Add liquor if using, season with a tiny pinch of Seasoned Sea Salt.

Serve the pudding hot, with the warm apricot sauce.