cranberries Archives - Sweet Tooth Experiments

Sago and Dried Fruit Boiled Pudding

Sago and Dried Fruit Boiled Pudding recipe

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.

Sago and Dried Fruit Boiled Pudding recipe

Ingredients:

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

Method:

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.

Sago and Dried Fruit Boiled Pudding recipe

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Sago and Dried Fruit Boiled Pudding recipe

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White Chocolate Golden Syrup Cranberry Florentines





There are many many many versions of Florentine recipes that exist in magazines, recipe books, online etc so it’s quite rare for me to post a recipe that has so many variations and is so well known. Though most florentine recipes use the same standard base ingredients of cornflakes, condensed milk, milk chocolate and glaze cherries the secondary ingredients can span wide.


So when I came across a florentine in a café that had no cornflakes and was completely addictive I decided to create my own version, though deliberately without the 4 base ingredients for a good challenge.


I made a thin biscuit batter instead of the cornflakes, golden syrup instead of the condensed milk, dried cranberries instead of the glaze fruit, 4 different nuts instead of just focusing on 1 and lastly white chocolate instead of the traditional milk.

I identified that the golden syrup provides a malty caramel flavour which with the nuts tastes absolutely delicious. The white chocolate allows the nuts, golden syrup and cranberries to shine as it’s not as overwhelming in flavour as milk chocolate.A warning, this biscuit is moreish-ly addictive!

Ingredients:

50g brown sugar
50g butter
30ml golden syrup
45g plain flour
75g mixed roasted nuts (I used cashews, pecans, walnuts and almonds)
40g cranberries
90g white chocolate

Method:

Preheat the oven to 180c degrees and line 2 baking trays with baking paper.
Place the sugar, butter and golden syrup into a bowl and heat in the microwave until the mix bubbles.
Using a hand whisk beat until the mix is well combine.
Sieve the flour over the butter mix and beat until combine.
Chop the nuts into small pieces and add to the sugar butter mix.
Slightly dice up the cranberries and add to the butter mix.
Stir the mix until all ingredients are combined.
Roll the mix into balls, 15g each and place them onto the baking paper ensuring at least 5cm between each ball.
Place the trays in the oven and bake for 10 minutes or until golden brown.
Allow the biscuits to cool and harden on the trays.
Place the while chocolate into a bowl and on a low/medium level heat in the microwave in 1 minute intervals until the chocolate is melted.
Use a bread knife or spatula spread the chocolate over the bottom of each cooled biscuits placing the biscuits chocolate side up onto a plate.
Place the plate into the fridge until the chocolate has set hard.

Boozy Mocha Yoghurt Ice-Cream recipe




















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