Hands up all of you who can remember sago pudding. Hmmm... not too many, I see. Well, whether you have almost forgotten it or have never had the pleasure of eating it, now is the time — it's winter after all and winter is sago pudding time.

Years ago there was a tiny restaurant (more of a small family home with the 'lounge' converted into a four-table dining area) in the Bo-Kaap where they served the most delightful genuine local dishes, including the most divine sago pudding.

It was on the way home so we often stopped there and invariably I would have the dessert of the day which included classics such as bread and butter pudding, vinegar pudding, Cape brandy pudding (without the brandy, being a halaal eatery), milk tart and sago pudding.

When I grew up sago pudding was a regular on the table at my gran's house and my mother also served it quite regularly, particularly to friends from England who begged, pleaded and insisted that she make I every time they come around for dinner.

There seems to be revival — certainly in the Cape country-side — of traditional dishes and I've seen quite a few of these dessert favourites appearing on menus.

Well, until sago pudding is served in every restaurant you can make it yourself. It's simple and all you need is:

Ingredients:

Instructions:

Soak sago overnight in water. The next day drain the sago, heat the milk to luke-warm and stir in the sago then remove from heat.

Add salt, sugar, egg yolks and vanilla to the sago and milk and whisk well.

Whisk the egg whites until stiff and fold it into the egg mixture.

Pour into a lightly buttered oven dish and bake at 180°C for 40 minutes or until set.

Serve warm with honey, cream or whatever you prefer.

Footnote: Because sago is a fairly neutral flavour you can experiment with lots of extra flavours to enhance it to suit your own palate. I know chefs who use cardamom, cinnamon sticks, Chinese Five Spice powder, citrus peel and different liqueurs to add their own touch to this dish. Stewed fruit goes well with sago pudding, as do most jams, golden syrup, honey and fresh cream.