Turkish delight sago plum pudding
A sago plum pudding at Christmas time is a family tradition for me. I love the texture Sago adds to this pudding, This is based on my Nanna’s recipe, but I have added some amazing Turkish delight flavours – which I love!!! This is probably the best Christmas pudding I have ever had! It is soooo good!!!
You can order Rose petals and ground rose petal spice from Gewürzhaus, but if you can’t get hold of it, you can replace it with rosewater.
Ingredients
- 1/2 cup sago
- ½ cup raisins
- ½ cup cranberries
- 1/3 cup Chambord Liqueur
- 1 1/4 cups milk combined with sago and soaked overnight in the fridge
- 1 1/4 cups soft breadcrumb tightly packed
- 1/2 cup white sugar
- 1 egg lightly whisked
- 1 teaspoon bicarbonate soda
- 2 tablespoon melted butter
- 1 teaspoon Gewurzhaus Ground Rose Petals or rose water
- 3 Fry’s Turkish Delight bars chopped into 1cm cubes
To serve
- 1 teaspoon Gewurzhaus Ground Rose Petals or rose water
- 1 Fry’s Turkish Delight bars chopped into 1cm cubes
- ¼ cup dried rose petals
Instructions
- In a medium bowl, combine the sago and milk together and allow to soak for at least 3-4 hours, but preferably in the fridge overnight.
- In a small bowl combine the raisins, cranberries and Chambord Liqueur and allow to soak for at least 3-4 hours, but preferably overnight.
- In a large bowl combine the sago mixture, fruit mixture, breadcrumbs, sugar, egg, bicarb soda and butter and whisk together with a fork until well combined. Add the chopped Turkish delight bars and rose petal or rose water and mix until well combined.
- Grease with butter generously a 6-cup pudding basin or steamer and pour in the pudding mixture.
- Cover securely with foil and a tight fitting lid. Place in a large saucepan on an upturned saucer (so the base doesn’t burn) and add boiling water to come halfway up the side of the pudding bowl.
- Cover the saucepan with a tight-fitting lid and steam for 2 1/2 hours, topping up water as required making sure it doesn’t bowl dry.
- Once cooked, remove from the saucepan and allow to cool slightly. Carefully unmould the pudding onto a plate. Garnish with a dusting of the ground rose petals, dried rose petals and chopped Turkish delight.
- Serve with fresh raspberries and brandy custard.
Notes
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Disclaimer - Nutritional information is provided as a guide only
Nutrition
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