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Sago Plum Pudding I

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Greg

Sago is a starch, very similar to tapioca, that is extracted from palm trees. You can substitute tapioca in this recipe, if you don't have sago on hand. Serve with brandy sauce or custard.

Ingredients {{adjustedServings}} servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 290 kcal
  • 15%
  • Fat:
  • 8.1 g
  • 12%
  • Carbs:
  • 52.7g
  • 17%
  • Protein:
  • 4.6 g
  • 9%
  • Cholesterol:
  • 71 mg
  • 24%
  • Sodium:
  • 312 mg
  • 12%

Based on a 2,000 calorie diet

Directions

  1. In a small bowl, combine sago and milk; cover and refrigerate 8 hours or overnight.
  2. Grease a 6 cup pudding basin.
  3. In a large bowl, stir together sago mixture and baking soda until soda is dissolved. Stir in brown sugar, bread crumbs, raisins, currants, dates, eggs and butter until well combined. Spoon into prepared basin. Place a piece of waxed or parchment paper over the top of the basin and secure the lid.
  4. Place the basin on a trivet or dish in a large pot and fill the pot with boiling water to come halfway up the sides of the basin. Bring the water to a boil again, then reduce the heat, cover and simmer 3 1/2 to 4 hours, topping off water as necessary, until pudding is firm.
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Reviews

KOALAGIRL
13
1/2/2007

This recipe is very similar to a Steamed Sago Pudding recipe my Australian mother-in-law gave me on my last trip to Australia. It is a classic Christmas dessert "Down Under". I had to use tapioca instead of sago since you cannot find sago in an average US grocery store. After the tapioca soaks overnight, cook it over low heat in a saucepan until soft and clear - otherwise your tapioca in the finished pudding will be crunchy. Serve it topped with a warm custard sauce. Can be made 3 days ahead and freezes well.