Sago Plum Pudding

4.67 from 3 votes

A light and fruity plum pudding with no added sugar

Prep Time27

Cook Time2 3

Resting time1

Total Time1 29

Course: Dessert

Cuisine: Australian

Servings: servings

Calories: 36kcal

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

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.

Tips:

This pudding is best cooked in a 1 litre ceramic or glass pudding basin (or bowl).
Sago Plum Pudding should be stored in the fridge once cooked and cooled and then re-heated once you’re ready to serve.
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.