SAGO PLUM PUDDING
Ingredients:
*I added an extra cup when boiling after soaking sago overnight.
*I made this well before Christmas and after turning it out I wrapped it in glad wrap and returned it to pudding tin. Wrapped it again and froze until 2 days before needed. I left it on the bench to defrost.
*On the day I then removed from tin and plastic and turned out on a plate and loosely covered with plastic – place in microwave for 5 minutes on high.
***It received great reviews at OVCC breakup lunch.
Traditional Sago Plum Pudding (Gluten Free)
Prep time: approximately 1 hour (start the night before), cooking time: 5 and 1/2 hours. Serves 8.
Ingredients
1. Rinse the dried fruit in a sieve under cold running water to ensure there is no grit left in it. If your fruit is candied, there is no need to do this. Leave to drain.
2. Once the fruit is drained of excess water place it in a mixing bowl and add the alcohol to it. Mix through. Cover and leave in the fridge to macerate for at least 24 hours.
3. Bring milk to a boil in a small saucepan and pour over sago and mix through thoroughly to ensure none of your sago clumps together. Cover and refrigerate overnight.
4. The next day add bicarbonate of soda and a pinch of salt to the sago mixture, stir through. Then add the remaining ingredients and stir through. If using nuts in your pudding mixture toast your almonds in the oven or on a stovetop until they are golden brown, then add and stir through.
5. Butter two-four cup pudding basins (or one 8 cup basin). I find pudding basins are quite easy to come by at op-shops, I bought mine years ago at the Salvo’s. Place a circle of buttered baking paper in the bottom of your pudding basins and spoon in pudding mix making sure you pack it down. I always give the pudding basin a few good bangs on the counter to make sure any air bubbles are dislodged. Cover pudding with a circle of buttered baking paper and two sheets of foil and tie with a string.
6. Pour enough water into a large heavy-based pan to come ½ way up the side of the pudding basin, bring to boil and lower pudding into water. Cover and simmer for four hours checking every 30-45 minutes to make sure the water level stays at the halfway mark on the basin. If water has evaporated add some more to the pan. Re-steam for two hours prior to serving.
Ingredients:
- 2/3cup (130g) sago (seed tapioca)
- 2 cups (300ml) milk (see notes)
- 2 cups (320g) sultanas
- 1 cup (170g) raisins
- (I used 3 cups (490g) mixed fruit)
- 2 ½ cups (175g) stale bread crumbs
- 1 ½ cups (300g) firmly packed brown sugar
- 2 tbs plain flour
- 2 tsp bicarbonate of soda
- 2 eggs lightly beaten
- 60g butter melted
- Combine sago and milk in a bowl, stir well and cover: refrigerate overnight.
- Grease pudding steamer (9cup capacity), cover base with baking paper.
- Place sago mixture in a small pan, stir constantly over low heat for about 15 minutes or until sago is clear. (See notes).
- Combine sago mixture with remaining ingredients in a large bowl, mix well.
- Spoon mixture into the prepared steamer, cover with baking paper then foil, secure with string or lid.
- Crush surplus foil around the rim of the lid to form a good seal.
- Place steamer in a large pan with enough boiling water to come halfway up the side of the steamer.
- Boil, covered with tight-fitting lid for 3 hours.
- Replenish with boiling water as needed.
- Stand 5 minutes before turning out.
- Serve hot or cold
*I added an extra cup when boiling after soaking sago overnight.
*I made this well before Christmas and after turning it out I wrapped it in glad wrap and returned it to pudding tin. Wrapped it again and froze until 2 days before needed. I left it on the bench to defrost.
*On the day I then removed from tin and plastic and turned out on a plate and loosely covered with plastic – place in microwave for 5 minutes on high.
***It received great reviews at OVCC breakup lunch.
Traditional Sago Plum Pudding (Gluten Free)
Prep time: approximately 1 hour (start the night before), cooking time: 5 and 1/2 hours. Serves 8.
Ingredients
- 2 cups milk
- 2/3 cup sago
- 1 teaspoon vanilla essence
- 2 teaspoons bicarbonate of soda
- a pinch of salt
- 1 ½ cups brown sugar or rapadura sugar
- 4 cups mixed dried fruit (I use a mixture of raisins, cranberries, figs, dates, candied orange and lemon peel and candied ginger)
- 1/3 cup brandy
- 1/3 cup vodka
- 1/3 cup Cointreau
- 2 cups gluten-free bread crumbs (light rye and oat breads also work well though they aren’t gluten-free)
- 1 cup slivered almonds, toasted (optional)
- 4 eggs lightly beaten
- 120 grams (1 cup) butter melted
- 1 teaspoon cinnamon
- 1 teaspoon nutmeg
- extra 1/2 cup brandy for pouring over pudding when serving
1. Rinse the dried fruit in a sieve under cold running water to ensure there is no grit left in it. If your fruit is candied, there is no need to do this. Leave to drain.
2. Once the fruit is drained of excess water place it in a mixing bowl and add the alcohol to it. Mix through. Cover and leave in the fridge to macerate for at least 24 hours.
3. Bring milk to a boil in a small saucepan and pour over sago and mix through thoroughly to ensure none of your sago clumps together. Cover and refrigerate overnight.
4. The next day add bicarbonate of soda and a pinch of salt to the sago mixture, stir through. Then add the remaining ingredients and stir through. If using nuts in your pudding mixture toast your almonds in the oven or on a stovetop until they are golden brown, then add and stir through.
5. Butter two-four cup pudding basins (or one 8 cup basin). I find pudding basins are quite easy to come by at op-shops, I bought mine years ago at the Salvo’s. Place a circle of buttered baking paper in the bottom of your pudding basins and spoon in pudding mix making sure you pack it down. I always give the pudding basin a few good bangs on the counter to make sure any air bubbles are dislodged. Cover pudding with a circle of buttered baking paper and two sheets of foil and tie with a string.
6. Pour enough water into a large heavy-based pan to come ½ way up the side of the pudding basin, bring to boil and lower pudding into water. Cover and simmer for four hours checking every 30-45 minutes to make sure the water level stays at the halfway mark on the basin. If water has evaporated add some more to the pan. Re-steam for two hours prior to serving.