Heat the milk in a rinsed saucepan and sprinkle in the cereal; stir till boiling, and simmer until the grain is soft (about 10 minutes for semolina or ground rice and 20 for tapioca or sago). Remove the pan from the fire, add the sugar, and allow the mixture to cool a little. Break the egg and separate the yolk from the white; beat the yolk, add to the cooled cereal and mix well. Beat up the white to a stiff froth, and mix lightly with the other ingredients. Pour into a greased pie dish, and bake in the oven at 350° F., gas mark 4, for about 20 minutes.
©1975 The Estate of Elizabeth Ayrton