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Sago Pudding

6 servings

Ingredients

• 125 g sago
• 0.25 l red wine
• 0.25 l water
• 100 g butter
• 6 pcs egg yolks
• 75 g crushed rusk
• 0.5 cup cream
• 125 g sugar
• lemon peel, grated (a little)
• 6 pcs egg whites

Instructions

1. Wash the sago and cook it with half red wine and half water until tender and thick.
2. Cream the butter until frothy, and mix in 6 egg yolks, 75 g crushed rusk, ½ cup cream, 125 g sugar, a little grated lemon peel, and the sago porridge.
3. Finally, fold in the egg whites beaten to a foam and cook the pudding for 1 to 1½ hours.
4. Serve with frothy sauce.

Modernized from a treasured 19th-century German cookbook.