Sago pudding with meringue topping | Rainbow Cooking

Ingredients

• 1 litre milk
• 1 cinnamon quill
• Optional: cardamom pod
• 90 gram (1/2 cup) sago
• 70 gram (1/3 cup) sugar
• 60 gram butter
• ¼ teaspoon (1 ml) salt
• 4 eggs yolks
• ¼ teaspoon (1 ml) grated nutmeg
• 1 teaspoon vanilla
• ¼ cup apricot jam (we use Craig's Reduced Sugar Apricot jam with great success)
• 4 egg whites
• 2 tablespoons sugar (Castor sugar is even better)
• ¼ teaspoon (1 ml) cream of tartar