GIANT SAGO PUDDING

2 oz. of giant sago
2 oz. of Allinson fine wheatmeal
2 oz. of currants
2 oz. of sultanas
1 tablespoonful of sugar
1 quart of milk

Soak the sago in cold water, drain, and cook in a double saucepan, if possible, with 1-1/2 pints of the milk for 2 hours; mix the meal smooth with the rest of the milk, add this, the fruit and sugar, and cook it gently for another 15 minutes: then pour the pudding into a pie-dish, and bake it in the oven until set or slightly brown on the top.