4.7 from 9 votes
Sago Plum Pudding
A light and fruity plum pudding with no added sugar
Prep Time
27 mins
Cook Time
2 hrs 27 mins
Resting time
1 hr
Total Time
1 hr 29 mins
Servings: 24 servings
Calories: 36 kcal
Course:
Dessert
Cuisine:
Australian
Ingredients
- ½ cup wholemeal/brown breadcrumbs
- 2 eggs, beaten well
- 3 tablespoons SR flour (or 3 tablespoons plain/all purpose flour + ¼ teaspoon baking powder)
- 3 teaspoons sago or tapioca pearls
- 1 tablespoon butter (20 grams)
- 1 teaspoon bicarb soda
- ¾ cup mixed fruit
- ½ apple, finely grated
- 1 orange (juice + finely grated rind)
- ¼ cup milk
- 1 small carrot, finely grated
- ¼ teaspoon mixed spice
- pinch nutmeg and cinnamon
- ¼ teaspoon vanilla extract
- pinch salt
- 2 tablespoons brandy
Instructions
- Prepare a pudding basin (approx 1 L capacity) by greasing well with butter. You'll also need a large saucepan that the basin fits inside of.
- Soak breadcrumbs and sago/tapioca pearls in milk and brandy for at least 1-2 hours, ideally overnight.
- Rub butter into sifted flour, spices, salt and bicarb soda.
- Mix all ingredients together and stir well to combine.
- Pour mixture (it will be quite runny) into the greased pudding basin and cover top securely with aluminium foil (or secure lid if your pudding basin has one).
- Place basin inside of saucepan and fill with water half way up sides of pudding basin.
- Place lid on saucepan and bring water to the boil. Allow to simmer for 2 hours, checking to make sure water levels remain half way up the side of the basin. Top up with boiling water if necessary during the process.
- Carefully remove the pudding basin once the cooking time has elapsed.
- Sit for a few minutes and then carefully remove aluminium foil, taking care to avoid being burnt by any steam.
- Allow to cool for a further 10 minutes and then gently ease the pudding from the basin and invert onto a plate. Ease sides away with a butter knife if necessary.
- Serve warm with custard.
Cup of Yum
Notes
- Tips:
- This pudding is best cooked in a 1 litre ceramic or glass pudding basin (or bowl).
- Sago Plum Pudding should be stored in the fridge once cooked and cooled and then re-heated once you’re ready to serve.
- It should last in the fridge for a couple of weeks or freeze it for up to a couple of months.
- To reheat, slice and warm in a microwave OR re-heat the whole pudding by placing it back in the basin and steaming again for about half an hour.
Nutrition Information
Calories
36kcal
(2%)
Carbohydrates
6g
(2%)
Protein
1g
(2%)
Fat
1g
(2%)
Saturated Fat
0.5g
(3%)
Polyunsaturated Fat
0.1g
Monounsaturated Fat
0.3g
Trans Fat
0.02g
Cholesterol
15mg
(5%)
Sodium
70mg
(3%)
Potassium
39mg
(1%)
Fiber
1g
(4%)
Sugar
2g
(4%)
Vitamin A
500IU
(10%)
Vitamin C
4mg
(4%)
Calcium
9mg
(1%)
Iron
0.3mg
(2%)
Nutrition Facts
Serving: 24servings
Amount Per Serving
Calories 36
% Daily Value*
| Calories | 36kcal | 2% |
| Carbohydrates | 6g | 2% |
| Protein | 1g | 2% |
| Fat | 1g | 2% |
| Saturated Fat | 0.5g | 3% |
| Polyunsaturated Fat | 0.1g | 1% |
| Monounsaturated Fat | 0.3g | 2% |
| Trans Fat | 0.02g | 1% |
| Cholesterol | 15mg | 5% |
| Sodium | 70mg | 3% |
| Potassium | 39mg | 1% |
| Fiber | 1g | 4% |
| Sugar | 2g | 4% |
| Vitamin A | 500IU | 10% |
| Vitamin C | 4mg | 4% |
| Calcium | 9mg | 1% |
| Iron | 0.3mg | 2% |
* Percent Daily Values are based on a 2,000 calorie diet.