KEY POINTS:
A new twist on the traditional sago pudding with juicy prune, tangy orange and sweet caramel flavours
Serves 4
3 Tbs sago
2 Tbs caster sugar
2 cups milk
1 cup cream
1 vanilla pod
2 tsp butter
Nutmeg
12 prunes
1/2 cup water
2 tsp orange zest
1/2 cup orange juice
1/2 cup caster sugar
2 Tbs cream
1. Preheat oven to 160C. Place the sago and sugar in the bottom of an ovenproof dish. Stir to combine then pour over the milk and cream.
2. Split the vanilla pod, scrape out the seeds and whisk into the milk, add the pod.
3. Dot the butter and grate a little fresh nutmeg over the top. Carefully transfer to the oven. Bake for 2 hours but check after 30 minutes to stir thoroughly.
4. In a heavy-based saucepan, put the prunes, water, zest, juice and sugar. Simmer for approximately 30 minutes or until the prunes become soft. Remove the prunes, bring the sauce to a boil and add the cream, reduce the sauce and drizzle over the prunes to serve.
