Sago pudding

Bread and butter pudding
Shahi tukra

• 100 GRAM TAPIOCA, soaked 1 hour in water
• 2 CUPS MILK
• 1/2 CUP CREAM, whipped
• 1 EGG, separated
• 1 TSP VANILLA SUGAR
• 50 GRAM SUGAR
• 1 CUP RASPBERRY SAUCE

• 5 SLICES CASINO BREAD, without crust
• 50 GRAM BUTTER
• 1 CUP MILK
• 100 GRAM SUGAR
• 6 EGGS, beaten with a fork
• 75 GRAM RAISINS
• 1 TBSP CINNAMON
• 1 TSP VANILLA SUGAR

Boil the sago 8 minutes in water and drain. Bring the milk to the boil, add the sago the sugar and vanilla sugar, and simmer 2 minutes. Stir in the egg yolk. Beat the egg white until fluffy and stir it in as well. Add the cream. Pour the mixture into an oven dish and bake 30 minutes at 200 degrees Celsius. Serve with raspberry sauce.

Toast the bread and cut the slices diagonally. Butter them. Layer them in an oven dish and sprinkle the raisins on top. Mix 3 tablespoons sugar with the cinnamon. Bring the milk with the remaining sugar and the vanilla sugar to the boil, turn off the heat and beat in the eggs. Pour this on top of the bread. Sprinkle with cinnamon sugar and bake the pudding 40 minutes at 180 degrees Celsius.