Happy Christmas everyone! SAGO PLUM PUDDING A light pudding suitable to use at Christmas.
1 ½ cups of sago [sometimes called seed tapioca]
2 1/4 cups milk – dairy, soy or rice milks
1 1/4 cups breadcrumbs (2 slices) may be gluten-free if desired
Soak these for at least 12 hours in fridge.
3/4 cup sugar
1 1/4 cups finely chopped tolerated dried fruit – dates, sundried or freeze-dried 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.