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Category Archives: Australian

Sago and Dried Fruit Boiled Pudding

Posted on April 21, 2018 Posted in Australian, Pudding .

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:

  1. 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.
  2. 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.
  3. Wet a muslin pudding cloth and ring out to remove access water.
  4. Dust the cloth with flour (this will stop the pudding from sticking to the cloth when boiled).
  5. In the bowl shape the pudding mix into a circle shape and place in the center of the cloth on the flour.
  6. Pull the cloth around the pudding and tie into shape with an elastic band or cooking string.
  7. 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).
  8. 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.
  9. 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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Sago and Dried Fruit Boiled Pudding recipe

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Sago Dried Fruit Boiled Pudding recipe

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Sago and Dried Fruit Boiled Pudding recipe

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Sago and Dried Fruit Boiled Pudding recipe

Sago and Dried Fruit Boiled Pudding recipe

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Tags: boiled pudding, breakcrumbs, cherries, cinnamon, cranberries, dates, dried fruit, ginger, mixed spice, raisins, sago, Sago and Dried Fruit Boiled Pudding, saltanas .

Australian Bread Fritters

Posted on March 11, 2018 Posted in Australian, Bread .

Australian Bread Fritters

Australian Bread Fritters recipe

A few Christmas’ ago my mother gave me a copy of the Australian Green & Gold cookbook in which was re-released to celebrate 75th years since originally being published (publisher being New Holland). Why this is so interesting is that this particular cookbook features 100’s and 100’s of traditional Australian recipes from ‘experienced housewife’s and cookery experts’.

It’s a recipe book that was a staple book for my late grandmother (and most likely yours too).

I cannot remember what made me decided only now to actually read through the book finally but I’m glade I did (I think I had it in my head it was just savoury, in which is completely incorrect).

After finally, from so many recipes to choose from I decided on my top 15 most interesting based on the ingredients utilized to try out first hand.

It did take me a few weeks to work my way through the list with lots of surprises along the way. Some recipes were let’s just say…well….a massive 100% fail on taste and texture (the vermicelli noodle custard bake….yes it was not great at all).

Unexpectedly the best dessert (I was only replicating desserts) by a long shot was the Bread Fritters. A simple simple recipe that was melt in your mouth addictive, seriously!

I’ve made a fair amount of fritters/dumplings/doughnuts etc, basically every countries traditional main fried sweet treat and this one is right up the top.

Traditionally the flavour in the book was nutmeg…which I changed, but apart from tweaking this to cinnamon I followed word for word (and added in lots of extra steps too as the recipe is only 3 sentences long).

The end result – think Cinnamon doughnut with the ultimate fluffiness you can imagine.

 

Ingredients:

  • 70g bread, crust removed then diced into cubes
  • 200ml milk (approx. 200ml)
  • 1 egg
  • 30g flour
  • ½ tsn salt
  • 1 tsn ground cinnamon

Extra:

  • Oil, for frying
  • 80g caster sugar

 

Method:

  1. Place the bread cubes into a large bowl and cover completely with the milk (hence my approx. mention, you may need a tiny bit more or less pending how soft your bread is). Allow the milk to soak into the bread for at least 1 hour.
  2. Once milk is absorbed mash the bread with a fork to a puree consistency.
  3. Using a hand whisk beat the egg, flour, salt and cinnamon into the bread puree. Leave aside for 20 minutes.
  4. Meanwhile, place paper towel on a plate to absorb excess oil on the fritters for later.
  5. Place 80g of caster sugar in a bowl for coating the fritters once cooking them.
  6. Place oil into a saucepan and heat to 150c on a candy thermometer.
  7. Fry spoonful’s (a tbsn size is perfect) of mix into the oil (I used 2 tablespoons to do this), turning the fritters with tongs once they are golden brown on top.
  8. Place cooked fritters on the paper towel plate as you go.
  9. Once finished placed the fritters in the sugar, given them a good solid toss ensuing they have an even coat of the sugar, enjoy!
Australian Bread Fritters recipe

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Australian Bread Fritters recipe

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Australian Bread Fritters recipe

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Australian Bread Fritters recipe

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Australian Bread Fritters recipe

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Australian Bread Fritters recipe

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Tags: Australian, Australian Bread Fritters, bread, cinnamon, fritters .

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