Prepare the Sago:

• Rinse the sago pearls under cold water until the water runs clear. This helps to remove excess starch.

Preheat the Oven: Preheat your oven to 160°C (320°F). Grease an ovenproof dish and set it aside.

Cook the Pudding:

• In a large pot, bring the milk to a gentle boil over medium heat.

  Add the rinsed sago, castor sugar, cinnamon stick, bruised cardamom pods, and a pinch of nutmeg to the boiling milk.

  Stir continuously to prevent the mixture from sticking to the bottom of the pot and to ensure the sago cooks evenly.

Thicken the Mixture:

• Continue cooking the mixture, stirring frequently, until the sago becomes translucent and the mixture thickens. This should take about 20-25 minutes.

Temper the Eggs:

• In a separate bowl, lightly beat the eggs.
• Gradually add a small amount of the hot milk mixture to the beaten eggs, whisking constantly. This will temper the eggs and prevent them from curdling when added to the hot mixture.

Combine and Flavour:

• Slowly pour the tempered eggs back into the pot, stirring constantly.
• Cook for an additional 5-7 minutes, or until the mixture thickens further and the sago is fully cooked.
• Remove the pot from the heat and stir in the vanilla essence.

Bake:

• Pour the mixture into the prepared dish. Bake for 40-55 minutes, or until the pudding is set and the top turns a light golden color.

Garnish and Serve:

• Remove the pudding from the oven and sprinkle lightly with ground cinnamon. Serve warm or cold, paired with custard, fresh fruits, coconut flakes or whipped cream.
• Allow the pudding to cool slightly before garnishing with fresh fruit or toasted coconut flakes.

Pro Tips:

• You can add a handful of raisins or chopped nuts for added texture and sweetness.