June 2020 marks a new phase for all of us as we settle into lockdown level 3.
This week has seen most people return to work except for hairdressers and beauticians. I have come to really appreciate the value of my hairdresser who I dearly miss.
During the past month the Deeds Offices in Pmb have opened, closed and re-opened again and so we are all learning to just take each day as it comes.
As we all get back into the swing of things we realize that life is not the same and many of us and our clients are still trying to recover from the loss of income over the past months and grappling with fears regarding the COVID 19 pandemic. I pray that God will give each of us strength, courage and wisdom during these uncertain and fearful times.
For me personally food is such a strong and powerful tool to bring comfort and show love to those around us. To this end, I would love to share one of my favourite recipes with you. This is a family favourite that my mom makes frequently when we gather together and this recipe, to me, represents the ultimate in comfort food. I hope you will enjoy it as much as I do!
Warm Sago Pudding
Serves 8
Ingredients
- 1 Cup sago
- 1 Litre milk
- 4 eggs, separated
- 1 Cup white sugar
- 1 teaspoon vanilla essence
- 4 tablespoons mazina
- 3 tablespoons melted butter
- 3 tablespoons cinnamon sugar (mixure of white sugar and ground cinnamon to taste)
- Custard to serve
Directions
Cover the sago with water to allow it to soak and soften for a few minutes.
Meanwhile bring the milk to the boil and when it reaches boiling point drain the water from the sago and add the sago to the milk. Stir constantly until the sago is soft, swollen and translucent. This will take 5 to 10 minutes.
Remove from the heat.
In a separate bowl mix together the egg yolks, vanilla, white sugar and mazina. Then add a small amount of the hot mixture to the cold mixture to slowly raise the temperature of the cold mixture. Stir well and then pour all the cold mixture into the hot mixture and place over a medium heat. Stir continuously and when the mixture comes to the boil, remove from the heat after two minutes of boiling.
Beat the egg whites until stiff peaks and gently fold it into the hot mixture. Do not over mix. The mixture will appear lumpy – that is fine.
Spread cinnamon sugar over the bottom of the serving dish then dip a big serving spoon in the melted butter and use it to scoop the sago into the serving dish by continuing to dip the serving spoon into the melted butter between each scoop of sago (you will use this method until all the sago has been scooped into the serving dish). If you are using a medium serving dish this recipe will create two layers of sago.
Spread cinnamon sugar over the first layer and then continue to scoop the sago over the first layer.
Pour any remaining butter over the pudding and end off with more cinnamon sugar.
Serve warm with custard.
LETS BAKE THE WORLD A BETTER PLACE!
