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. 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.
- 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
- 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.
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Disclaimer - Nutritional information is provided as a guide only
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