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SAGO PLUM PUDDING

December 7, 2012 by joan   Blog

A tasty pudding without spices or sultanas; may be gluten-free to use at Christmas.

 

Ingredients

1 ½ cups of sago

2 1/4 cups milk – dairy, soy or rice milks

1 1/4 cups breadcrumbs (2 slices)

Soak these for at least 12 hours in fridge.

Add

2 eggs

3/4 cup sugar

1 1/4 cups finely diced tolerated dried fruit – dates, sundried pears, dried figs

1 tablesp melted butter

1 ½ teasp bicarbonate of soda

 

Mix all ingredients and put into two deep cooking bowls [ pyrex, stainless steel, or enamel ]

Cover each with greaseproof paper. One can be stored in refrigerator for a day or freeze.

Place covered bowl of mixture in a deep saucepan in 6 cm boiling water. Place a small plate over the paper to prevent steam entering under the paper.

Reduce heat and keep water simmering.

Steam for 3 hours. Remove from heat, stand for 5 minutes. Carefully remove plate and lift paper. Use a fork to lift centre of pudding to check if all sago is glassy.

If not, stir mixture carefully, cover and continue cooking another ½ hour.

Serve hot with white cornflour custard, cream or tolerated icecream.

Note – This recipe may be made wheat free by using wheat free breadcrumbs.

                                                                        Joan Breakey

Categories: Food Intolerance, Recipes 2 Comments

Comments

  1. maillot coupe du monde 2014 says

    June 25, 2014 at 8:37 pm

    Greetings! I’ve been reading your site for a long time now and finally got the bravery to go ahead and give you a shout out from Dallas Tx! Just wanted to say keep up the excellent work!|

    Reply
    • Joan says

      May 10, 2015 at 12:01 pm

      Thanks for your shout. I am very thoughtful about everything I put on my site so it is really great to get a note such as yours! I hope you have included yourself as a contact so you get notes whenever I put up new info. Thanks again! Joan

      Reply

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