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

Cook the Sago Mixture:

• In a medium-sized saucepan, heat the milk over medium heat. Add the soaked sago, caster sugar, cinnamon stick, cardamom pods, and a pinch of nutmeg. Stir continuously to prevent the mixture from sticking, cooking until the sago becomes transparent (approximately 10-15 minutes).
• Cool and Prepare:
• Remove the saucepan from the heat and let the mixture cool slightly for about 5 minutes. Remove the cinnamon stick and cardamom pods.

Incorporate the Eggs:

• Gradually add a few spoonfuls of the warm sago mixture to the beaten eggs, stirring constantly to temper the eggs and prevent curdling. Once tempered, pour the egg mixture back into the saucepan with the remaining sago, stirring to combine.

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, or whipped cream.

Pro Tips:

• For a richer flavour, substitute 1 cup of milk with coconut milk.

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