Boeber (sago pudding) Ingredients45ml (3 tbsp) sago125ml ( cup) water50g butter250ml (1 cup) fine vermicelli, broken into small pieces10 cardamom pods3 cinnamon sticks, cut into pieces375ml (1 cups) sultanas or raisins2 litres (8 cups) milk400g (2 cups) sugarRose water, to flavour (optional)MethodSoak the sago in the water for30 minutes. Melt the butter in a saucepan and gently brown the vermicelli, stirring constantly so it doesn't stick to the bottom. Add all remaining ingredients except rose water. Simmer, stirring occasionally, until thick and creamy. Add rose water, if using. Serve hot or cold.Tips: Crushed unsalted nuts and desiccated coconut may be added for variation. More sago may be added for a thicker consistency.Serves 4Maize-meal custard with chocolate sauceIngredients500ml (2 cups) cream10ml (2 tsp) cinnamon60ml sugar2.5ml ( tsp) rum or vanilla essence375ml (1 cups) maize meal250ml (1 cup) milk125ml ( cup) seedless raisinsOR 6 stoned prunesSauce200g dark chocolate, broken into pieces250ml (1 cup) creamMethodHeat the cream, cinnamon, sugar and rum or vanilla essence in a pot. Mix the maize meal with the milk and raisins (if using) and stir into the warm cream. Cool until thickened. If using prunes, place at the bottom of one large mould or small individual moulds. Pour the creamy mixture into the mould and cool until set. For the sauce, melt the chocolate and cream in a double boiler. Turn the mould out on a plate and pour sauce over just before serving. Decorate with chocolate shavings.Serves 6..