Sago and Dried Fruit Boiled Pudding
If you visit my blog frequently you will recall I went on a baking journey of 15 recipes from the Australian Green & Gold cookery book published by New Holland, in which features 100’s and 100’s of traditional Australian recipes from ‘experienced housewife’s and cookery experts’.
From the 15 recipes I made 3 were key standouts that I couldn’t ignore and had to add to my Aussie traditional category on this blog.
Following the Bread Fritters, the Sago Plum Boiled Pudding was my next favorite.
The recipe I have posted follows exactly as per the traditional, apart from a few slight tweaks in the volumes of some ingredients to make it just that extra bit flavorsome and moist (it was originally fairly dry but delicious).
As 4 recipes I made were boiled puddings I was able to understand the optimal consistency of the Sago Plum Boiled Pudding.
Also, I did tweak the name to be a little more appropriate, technically the recipe doesn’t have any plum in it at all…..
It may take aaaggggeeesss to cook but this pudding is well well worth the wait.
- 40g sago
- 120ml milk
- 50g butter, melted
- 50g breadcrumbs
- 140g dried fruit (dates/sultanas/currents/cranberries/cherries/raisins)
- 60g sugar
- 1 tsn ground cinnamon
- ½ tsn ground ginger
- ½ tsn ground mixed spice
- 1 tsn bicarb of soda
- Place the sago into a bowl and cover completely with the milk. Allow the sago to soak, absorbing the milk for at least 2 hours.
- Add the butter, breadcrumbs, dried fruit, sugar, spices and bi-carb of soda into the bowl of soaked sago and combine all the ingredients well with your hands.
- Wet a muslin pudding cloth and ring out to remove access water.
- Dust the cloth with flour (this will stop the pudding from sticking to the cloth when boiled).
- In the bowl shape the pudding mix into a circle shape and place in the center of the cloth on the flour.
- Pull the cloth around the pudding and tie into shape with an elastic band or cooking string.
- Steam the pudding in a large pot filled with water on a simmering heat for 2-2.5 hours, ensuring the pudding is completely immersed in the water the whole time (topping up the water level if need be as it steams).
- Once cooked let the pudding sit in a sieve for 20 minutes over a bowl (to catch any excess water) then remove the elastic band and cloth.
- Place the pudding onto a plate and serve with custard or double cream.
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