Nostalgic winter dessert to enjoy around the braai or in front of the fire.

Ingredients

• 2 x 410 g cans Rhodes Quality Peach Halves in Syrup
• 125 ml (½ cup) water
• 10 cardamom pods, smashed
• 5 ml (1 tsp) ground cinnamon
• 10 ml (2 tsp) lemon juice
• 250 ml (1 C) sago
• 1 lt (4 C) 4 milk
• 125 ml (½ cup) sugar
• 5 ml (1 tsp) vanilla essence
• 30 ml (2 T) butter, softened
• 3 eggs, separated
• 65 ml (¼ C) Rhodes Quality Apricot Jam

Method

1. Drain the Rhodes Quality Peach Halves from the syrup and place the syrup into a small saucepan.
2. Add the water, cardamom pods, cinnamon and lemon juice.
3. Bring to the boil and simmer for 5 minutes.
4. Pour the warm syrup over the reserved peach halves and leave to steep and cool in the syrup.
5. Place the sago in a medium-sized saucepan together with the milk and leave to stand for one hour.
6. Add the sugar, vanilla essence, and butter and stir well to mix.
7. Bring to a simmer over a medium heat.
8. Cook, stirring consistently, for about 15 minutes or until the sago is completely transparent and is a thick and creamy consistency.
9. Remove the mixture from the heat and cool for 5 minutes.
10. Whisk the eggs until fluffy and then stir into the sago.
11. Pour the mixture into an ovenproof baking dish or ramekin which has been brushed with melted butter.
12. Spoon the Rhodes Quality Apricot Jam onto the top of the pudding and bake in an oven that has been preheated to 180°C for 20 minutes or until the pudding is set and golden on the top.
13. Serve warm with the cardamom spiced peaches.