SAGO PLUM PUDDING

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