Ingredients: 50 g butter 80 g vermicelli, broken into pieces t ground cardamom t ground cinnamon 3 T sago 1 litre milk 100 g sugar

ar 75 g bleached sultanas (optio nal) 1 cup cream 2 t vanilla essence 50 g flaked almonds, toasted Cooking instru ctions: Place the butter in a large pan over a very low heat and gently fry the vermicelli and the spices until golden and aromatic. Pour the sago and 1 cup mil k into a small saucepan and bring to the boil, stirring continuously. Cover and set aside for 15 minutes for the sago to plump and absorb the liquid. Then, add the remaining milk, the vermicelli mixture, the sugar and sultanas, if using, an d gently simmer over a low heat for 10 minutes, or until the vermicelli is tende r and the sago transparent. Stir occasionally at first, then constantly as the b oeber thickens. Remove from the heat and stir in the cream and vanilla essence. Spoon into bowls and sprinkle with the toasted almonds. Serve warm.