Sago Plum Pudding Food
SAGO PLUM PUDDING II
This was my grandmother's recipe handed down to me. This uses sago soaked in milk
Provided by Diane Bell
Categories Desserts
Time 10h10m
Yield 4
Number Of Ingredients 7
Steps:
- Stir together sago and milk and let rest 8 hours or overnight in the refrigerator.
- In a bowl, combined soaked sago, sugar, baking soda, bread crumbs and butter. Stir well. Pour into a pudding mold or other heatproof bowl with the lemon peel and seal tightly.
- Bring a large pot of water to boil. Place the pudding on a rack, submerged in the water, and boil for 2 1/2 hours, topping off the water as necessary. Serve hot or cold.
Nutrition Facts : Calories 309.1 calories, Carbohydrate 53.2 g, Cholesterol 20.1 mg, Fat 8.4 g, Fiber 1.4 g, Protein 5.8 g, SaturatedFat 4.7 g, Sodium 578.8 mg, Sugar 29.6 g
SAGO PLUM PUDDING
Make and share this Sago Plum Pudding recipe from Food.com.
Provided by Coasty
Categories Dessert
Time 2h45m
Yield 6-8 serving(s)
Number Of Ingredients 9
Steps:
- Place sago in a bowl and pour milk over and leave overnight or for 8 hours in fridge.
- Put a large saucepan with a trivet at the bottom with enough water so the pudding basin sits about 1/3 above the water level.
- Combine butter and sugar add the dry ingredients and stir thoroughly.
- Stir in the lemon essence and the bicarb soda into the milk-sago mixture.
- Add the milk-sago mixture to the other ingredients and mix thoroughly.
- Place into a greased pudding basin.
- Make sure the water is boiling and gently place the pudding basin in the saucepan and boil for 21/2 hours.
- Check the water from time to time and add more boiling water, not cold.
- Once cooked let sit for 10 mins then turn out and slice into wedges.
- Serve with custard or cream.
Nutrition Facts : Calories 197.6, Fat 3.2, SaturatedFat 1.8, Cholesterol 9.6, Sodium 216.1, Carbohydrate 42, Fiber 1.1, Sugar 31.3, Protein 3
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- The next day, add bicarbonate of soda and a pinch of salt. Stir through remaining ingredients and mix well.
- Place a circle of buttered baking paper in base of an 8-cup pudding basin generously greased with butter. Spoon in pudding mixture, packing down firmly as you go. Cover with a circle of buttered baking paper and two sheets of aluminium foil. Tie foil with string to seal.
- Pour enough water into a large saucepan to come halfway up side of basin. Bring to boil and lower pudding into water. Cover and simmer for 4 hours, adding more water if necessary. Re-steam for another 2 hours before serving. Serve sliced with vanilla custard.
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