Preparation:

Step 1: Soak the sago

Place the sago pearls in a large bowl and cover with cold water. Let them soak for 30–60 minutes to soften and reduce cooking time. Drain thoroughly using a sieve before cooking.

Step 2: Simmer the milk and sago

In a medium saucepan, combine the drained sago and full-cream milk. Stir constantly over medium heat until the milk begins to steam and the sago pearls begin to turn translucent—this takes around 15–20 minutes. Stir regularly to prevent sticking and ensure even cooking.

Step 3: Add sugar and vanilla

Reduce the heat to low. Stir in the caster sugar and vanilla extract, continuing to stir until the sugar has dissolved and the mixture thickens slightly.

Step 4: Temper the egg

Remove the saucepan from heat. In a small bowl, beat the egg lightly. Gradually add a few spoonfuls of the hot sago mixture into the egg while whisking constantly—this prevents the egg from scrambling. Once tempered, pour the egg mixture back into the saucepan, stirring continuously.

Return the saucepan to low heat and cook for another 2–3 minutes, stirring constantly, until the pudding thickens to a creamy, custard-like consistency. Do not let it boil.

Step 5: Prepare serving dish

Preheat your oven to 160°C (fan-forced) or 180°C (conventional), if baking. Grease a medium ovenproof pudding dish or 4–6 small ramekins. Pour 1 tablespoon of golden syrup or a spoonful of jam into the base of the dish or ramekins for a traditional touch.

Step 6: Bake (optional) or chill

Pour the sago mixture into the prepared dish. For a traditional baked top, bake uncovered for 20–25 minutes until lightly golden and just set. If you prefer a stovetop-only version, allow the pudding to cool slightly before serving.

Sprinkle with a pinch of ground nutmeg or cinnamon if desired.