Sago Plum Pudding

Nanna’s sago plum pudding

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I am a big fan of Christmas, and nothing is better than a hot Sago Plum pudding drizzled in warm creamy custard. I actually prefer it to a traditional Christmas pudding, as it is a little lighter. I also love the texture Sago adds to this pudding, and it is not quite as sweet as a traditional pudding.

As this is Viewer’s choice week, I have had a lot of requests, coming up to Christmas, for a pudding recipe – so here it is!  This is based on my Nanna’s recipe, but I have added more fruit and spices. I love the addition of dried pears, as they add a light colour to the pudding and contrast which I love.

 

I am a big fan of Christmas, and nothing is better than a hot Sago Plum pudding drizzled in warm creamy custard.

Sago Plum Pudding
Sago Plum Pudding
Sago Plum Pudding

Nanna’s sago plum pudding

I am a big fan of Christmas, and nothing is better than a hot Sago Plum pudding drizzled in warm creamy custard. I actually prefer it to a traditional Christmas pudding, as it is a little lighter.
Prep Time: 15 minutes
Cook Time: 3 hours
Soaking Overnight: 1 day
Course: Dessert
Cuisine: Australian
Keyword: Christmas, pudding
Servings: 8
Calories: 365kcal
Author: Scott Bagnell

Ingredients

  • 120 g sago will need to be soaked overnight in the milk
  • 250 ml milk
  • 200 g dried raisins but you can use any dried fruit
  • 100 g dried pears diced
  • 100 g pitted prunes chopped
  • 100 g brown sugar
  • 2 tsp bicarbonate of soda
  • 2 tsp ground cinnamon
  • 2 tsp ground ginger
  • 1 tsp ground cardamon
  • ¼ tsp ground nutmeg
  • ¼ tsp ground cloves
  • 2 cups fresh soft breadcrumbs or 1 cup dried breadcrumbs
  • 2 eggs
  • 50 g butter melted
  • Pinch salt
  • additional soft butter to grease the basin

Instructions

  • Bring a large saucepan (big enough to hold your pudding bowl with the saucepan lid on) of water to a boil. There should be enough water to go 2/3 up the side of the pudding bowl.
  • Soak the sago in the milk overnight (or at least 4hrs).
  • Butter a 1.5-litre pudding basin really well.
  • Place the fruit, bi-carb soda, spices and breadcrumbs in a large mixing bowl and mix together well.
  • Pour in the soaked sago and milk.
  • Whisk the eggs, pinch salt and melted butter together and then stir in the soaked sago and milk. Mix to combine.
  • Pour into the fruit and dry ingredients, and mix to combine well.
  • Spoon into your pudding basin, making sure only to fill just over two-thirds full.
  • Cover with a doubled sheet of aluminium foil and either clip on your pudding lid, or tie with string under the rim of the basin.
  • Place the basin on a wire rack (or plate or tea towel) inside the saucepan of boiling water. Ensure the water comes up 2/3 the sides of the basin. Cover the saucepan with a lid and boil slowly for 3 hours. Keep an eye on the water, as you may need to top it up.
  • To serve, remove the pudding from the saucepan, allow to cool for 5mins in the pudding bowl, then invert onto a serving plate. Serve with hot vanilla bean custard.

Notes

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Disclaimer - Nutritional information is provided as a guide only

Nutrition

Calories: 365kcal | Carbohydrates: 78g | Protein: 7g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 45mg | Sodium: 532mg | Potassium: 511mg | Fiber: 6g | Sugar: 28g | Vitamin A: 220IU | Vitamin C: 3mg | Calcium: 132mg | Iron: 3mg
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About The Author

Scott Bagnell

Hi, I’m Scott . I have been a commercial Interior Designer of over 20 years, I am a decadent baker, a self-confessed food nerd, wine enthusiast, passionate teacher, traveller and knower of hotspots, sustainability advocate, and Top 9 Finalist of Masterchef Australia 2021.

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