• F&HE reader Thandi Skye Warden sent us her favourite family recipe

    “Simon ‘Baba’ Ndlovu was my father’s right hand and helper for 38 years. He was also my best friend and cherished playmate. We picked apricots, peaches, plums and figs, and those we didn’t gorge on we made into stewed fruit and crumbles. We played hide and seek in the mielie field and ate mielies for lunch lathered in butter, salt and pepper… I recall Baba’s tasty meat and fish dishes and the Jewish dishes he could make, like kneidelach (matzo balls) in chicken soup. But the best treats were the winter puddings he would make and leave in the oven for me to find: rice pudding, semolina, baked custard, ginger pudding, baked apples, and my favourite – baked sago. As a ritual and a tribute to my dear friend, Baba Ndlovu, I make this dish each winter.”

    Baba Ndlovu’s sago pudding
    Serves 6 – 8.
    Soak 125ml (½ cup) sago in 125ml (½ cup) milk overnight. Next day, preheat the oven to 180°C. Mix the soaked sago with 250ml (1 cup) oat bran, 100g (½ cup) sugar, 15ml (1 tbsp) butter, 45ml (3 tbsp) apricot jam, 1 large egg, beaten, 5ml (1 tsp) bicarbonate of soda and a pinch of salt. Mix until well combined and transfer to a mould or greased casserole dish. Cover with a lid and place in a bainmarie or oven tray with hot water coming halfway up the sides of the dish, and bake for 1 hour 30 minutes. Serve with custard.