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    Home » Recipes » Christmas

    Sago Plum Pudding

    Published: Nov 24, 2022 · Modified: Jan 5, 2024 by Libby Hakim · Leave a Comment

    Jump to Recipe Print Recipe

    This Sago Plum Pudding is light and delicious. With no added sugar, it's a less sweet version of a traditional Plum Pudding – but still has all those wonderful spicy and fruity flavours!

    You can use sago or tapiaco pearls in the recipe, and while these ingredients are a bit harder to find these days, you should get lucky at larger supermarkets or specialty food shops.

    Jump to:
    • The recipe for Sago Plum Pudding
    • Ingredients for Sago Plum Pudding
    • How to make Sago Plum Pudding
    • Serving, storing and re-heating
    • Other pudding recipes
    • Sago Plum Pudding

    The recipe for Sago Plum Pudding

    This is another one of those recipes that my Mum, who was a pastry cook in various Hunter Valley bakeries over the years, used in her work.

    A dietician from Kurri Kurri Hospital passed it on to the bakery my mum was working at as an option for people who wanted Christmas treats with less sugar.

    That was at least 30 years ago, according to my mum, but she still remembers how popular these puddings were and they would always have a long list of orders from customers who'd return each year for this lovely Christmas dessert.

    Sago Plum Puddings were popular long before that, too.

    I found recipes dating back to as early as 1908 in Australian newspapers.

    Recipes from The Sunday Times, February 1908 (top) and The Prahran Telegraph, October 1929 (bottom).

    These recipes have some similarities to my mum's recipes, but keep scrolling for the recipe that I've tested and cooked up.

    Ingredients for Sago Plum Pudding

    Okay, so the first thing you'll need to find is the sago. It is hard to find this ingredient, but you can also use tapioca tearls which are similar and easier to find these days.

    I sourced tapioca pearls at a large supermarket. The smaller supermarket near me did not, however, stock this product. So you might have to ask around or call around to find a supermarket which stocks tapioca tearls.

    Here is the complete ingredient list for this recipe:

    • ½ cup wholemeal/brown breadcrumbs
    • 2 eggs, beaten well
    • 3 tablespoons SR flour (or 3 tablespoons plain/all purpose flour + ¼ teaspoon baking powder)
    • 3 teaspoons sago or tapioca pearls
    • 1 tablespoon butter (20 grams)
    • 1 teaspoon bicarb soda
    • ¾ cup mixed fruit
    • ½ apple, finely grated
    • 1 orange (juice + finely grated rind)
    • ¼ cup milk
    • 1 small carrot, finely grated
    • ¼ teaspoon mixed spice
    • pinch nutmeg and cinnamon
    • ¼ teaspoon vanilla extract
    • pinch salt
    • 2 tablespoons brandy
    ingredients for sago pudding

    Equipment required

    This is a steamed pudding that is made in a pudding basin. You'll need a 1 litre pudding basin along with a saucepan large enough to contain the pudding basin. You can purchase a basin at a kitchenware store (or another good place to find these is at op shops!) You can also use a pyrex bowl in a pinch.

    The advantage of having a pudding basin is that they are designed with a protruding rim to allow a lid to be secured and maintained throughout the steaming process. some also have a vented base that allows trapped pockets of air to escape easily when steaming.

    I do not recommend using a metal basin as these seem to make it harder to release the pudding once it's cooked.

    How to make Sago Plum Pudding

    You'll need to soak the breadcrumbs and sago/tapioca pearls in the milk and brandy for at least 1-2 hours, although ideally overnight.

    Once this process is complete and you're ready to make the pudding, prepare your pudding basin by greasing well with butter. You'll also need to get that large saucepan ready – you'll need one that the basin fits inside of.

    Next, rub the butter into the sifted flour, spices, salt and bicarb soda.

    Now, mix all ingredients together and stir well to combine.

    The mixture is quite runny compared to, say, cake batter.

    Pour the mixture into the greased pudding basin and cover top securely with aluminium foil (or secure lid if your pudding basin has one).

    Place basin inside of the saucepan and fill with water half way up the sides of the pudding basin.

    Place the lid on the saucepan and bring water to the boil.

    Allow to simmer for 2 hours, checking to make sure water levels remain half way up the side of the basin. Top up with boiling water if necessary during the process.

    Carefully remove the pudding basin once the cooking time has elapsed.

    Sit for a few minutes and then carefully remove aluminium foil, taking care to avoid being burnt by any steam.

    Allow to cool for a further 10 minutes and then gently ease the pudding from the basin and invert onto a plate. Ease sides away using a butter knife if necessary.

    Serving, storing and re-heating

    This pudding is best served warm with custard.

    It's important to serve immediately or store your Sago Plum Pudding in the fridge and re-heat once you're ready to serve. Unlike a traditional plum pudding, this pudding will NOT keep outside of the fridge.

    It should last in the fridge for a couple of weeks or freeze it for up to a couple of months.

    To reheat, slice and warm in a microwave OR re-heat the whole pudding by placing it back in the basin and steaming again for about half an hour.

    Other pudding recipes

    The recipe card for Sago Plum Pudding is just below. But if you want more pudding recipes, why not check out:

    • lemon delicious
      Lemon Delicious
    • Carrot Christmas Pudding on plate with warm vanilla sauce poured over.
      Carrot Christmas Pudding
    • sticky date pudding with butterscotch sauce
      Sticky Date Pudding
    • bread and butter pudding served with ice cream.
      Nan Mac's Bread and Butter Pudding

    Made this recipe and love it? Please take a moment to rate the recipe and leave a comment below. It’s such a help to others who want to try the recipe. (And it really makes my day to hear how Nana Ling's recipes are being made, shared and loved all around the world! - Libby x)

    For more fun and deliciousness in the kitchen, follow along on Facebook, TikTok and Pinterest, and subscribe for new posts via email.

    sago plum pudding

    Sago Plum Pudding

    Libby Hakim
    A light and fruity plum pudding with no added sugar
    4.67 from 3 votes
    Prevent your screen from going dark
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    Prep Time 27 minutes mins
    Cook Time 2 hours hrs 3 minutes mins
    Resting time 1 hour hr
    Total Time 1 hour hr 29 minutes mins
    Course Dessert
    Cuisine Australian
    Servings 24 servings
    Calories 36 kcal

    Equipment

    • pudding basin (approx 1 litre) (
    • large saucepan

    Ingredients
      

    • ½ cup wholemeal/brown breadcrumbs
    • 2 eggs, beaten well
    • 3 tablespoons SR flour (or 3 tablespoons plain/all purpose flour + ¼ teaspoon baking powder)
    • 3 teaspoons sago or tapioca pearls
    • 1 tablespoon butter (20 grams)
    • 1 teaspoon bicarb soda
    • ¾ cup mixed fruit
    • ½ apple, finely grated
    • 1 orange (juice + finely grated rind)
    • ¼ cup milk
    • 1 small carrot, finely grated
    • ¼ teaspoon mixed spice
    • pinch nutmeg and cinnamon
    • ¼ teaspoon vanilla extract
    • pinch salt
    • 2 tablespoons brandy

    Instructions
     

    • Prepare a pudding basin (approx 1 L capacity) by greasing well with butter. You'll also need a large saucepan that the basin fits inside of.
    • Soak breadcrumbs and sago/tapioca pearls in milk and brandy for at least 1-2 hours, ideally overnight.
    • Rub butter into sifted flour, spices, salt and bicarb soda.
    • Mix all ingredients together and stir well to combine.
    • Pour mixture (it will be quite runny) into the greased pudding basin and cover top securely with aluminium foil (or secure lid if your pudding basin has one).
    • Place basin inside of saucepan and fill with water half way up sides of pudding basin.
    • Place lid on saucepan and bring water to the boil. Allow to simmer for 2 hours, checking to make sure water levels remain half way up the side of the basin. Top up with boiling water if necessary during the process.
    • Carefully remove the pudding basin once the cooking time has elapsed.
    • Sit for a few minutes and then carefully remove aluminium foil, taking care to avoid being burnt by any steam.
    • Allow to cool for a further 10 minutes and then gently ease the pudding from the basin and invert onto a plate. Ease sides away with a butter knife if necessary.
    • Serve warm with custard.

    Notes

    Tips:
    1. This pudding is best cooked in a 1 litre ceramic or glass pudding basin (or bowl).
    2. Sago Plum Pudding should be stored in the fridge once cooked and cooled and then re-heated once you’re ready to serve.
    3. It should last in the fridge for a couple of weeks or freeze it for up to a couple of months.
    4. To reheat, slice and warm in a microwave OR re-heat the whole pudding by placing it back in the basin and steaming again for about half an hour.

    Nutrition

    Calories: 36kcalCarbohydrates: 6gProtein: 1gFat: 1gSaturated Fat: 0.5gPolyunsaturated Fat: 0.1gMonounsaturated Fat: 0.3gTrans Fat: 0.02gCholesterol: 15mgSodium: 70mgPotassium: 39mgFiber: 1gSugar: 2gVitamin A: 500IUVitamin C: 4mgCalcium: 9mgIron: 0.3mg
    Tried this recipe?If you love it, let me know!

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    Hi, I'm Libby, a recipe collector and writer. I love everything about home cooking and share modern classics and recipes that have been passed down for generations – I hope you find a few that bring back treasured memories.

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