Christmas Sago Plum Pudding (Low Salicylate)

Christmas is a tricky time to be managing your diet, as many Christmas foods are heavily spiced and flavoured with fruit.  You can still have a wonderful Christmas pudding using the following recipe that all of the family will enjoy.

This pudding is light and fluffy, so is suitable for the warm Christmas we have in Australia.  This recipe may be made wheat free by using wheat free breadcrumbs.  It is best served hot with cornflour custard, cream or ice-cream.

Sago Plum Pudding (Low Salicylate)

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, then add:
2 eggs
3/4 cup sugar
1 1/4 cups finely dried fruit – dates, sundried pears, dried figs
1 tablesp melted butter
1 ½ teasp bicarbonate of soda

Method:

1. Mix sago, milk and breadcrumbs in a deep cooking bowl and leave in the fridge to soak for at least 12 hours.
2. Add all remaining ingredients to the soaked mixture and mix well.
3. Cover with grease-proof paper.
4. Place covered bowl of mixture in a deep saucepan in 6 cm boiling water.
5. Reduce heat and keep water simmering.
6. Steam for 3 hours. Check if all sago is glassy.  (If not, remove from stove, take off cover completely, stir mixture carefully, cover and continue cooking another ½ hour.)
7. Serve hot with cornflour custard, cream or ice cream.