Baked sago with orange, prunes and caramel
A new twist on the traditional sago pudding with juicy prune, tangy orange and sweet caramel flavours.
- 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.
- Split the vanilla pod, scrape out the seeds and whisk into the milk and add the pod.
- 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.
- 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.