Name: Christmas sago pudding
Prep time: 15 min
Cook time: 120 min
Total time: 135 min
Yield: 6
Ingredients: melted butter, to grease, plus 90 g extra, chopped; 1 cup milk or light soy milk, plus 2 tablespoons extra; 1/2 cup firmly packed brown sugar; 1/3 cup pearl sago; 1/2 teaspoon vanilla essence; 1/2 teaspoon mixed spice; 1 teaspoon bicarbonate of soda; 1 1/4 cup soft fresh gluten-free breadcrumbs; 1 1/4 cup mixed dried fruit; 1 egg, lightly beaten; spiced custard, to serve

Ingredients

melted butter, to grease, plus 90 g extra, chopped

1 cup milk or light soy milk, plus 2 tablespoons extra

1/2 cup firmly packed brown sugar

1/3 cup pearl sago

1/2 teaspoon vanilla essence

1/2 teaspoon mixed spice

1 teaspoon bicarbonate of soda

1 1/4 cup soft fresh gluten-free breadcrumbs

1 1/4 cup mixed dried fruit

1 egg, lightly beaten

spiced custard, to serve

Method

1.Lightly grease a 1.25-litre (5-cup) pudding basin with melted butter.

2.Bring milk to the boil in a medium saucepan. Remove from heat. Add sugar, extra butter, sago, vanilla and mixed spice; mix well. Cover, stand for 10 minutes.

3.Combine bicarbonate of soda and extra milk in a small jug; stir until bicarbonate of soda dissolves. Add to sago mixture; mix well.

4.Combine breadcrumbs and dried fruit in a medium bowl. Add sago mixture and egg; mix well. Pour into prepared pudding basin; smooth surface. Cut a piece of baking paper and a piece of foil large enough to cover top of basin and extend over the side. Place foil on top of baking paper, then fold to make a pleat in the centre. Place over pudding basin, foil-side up. Tie firmly with kitchen string to secure.

5.Place a saucer upside down in a large saucepan. Quarter-fill pan with water. Bring to the boil over high heat. Gently place pudding in water, making sure water reaches about two-thirds up side of basin, Reduce heat to moderately high; cover. Boil, replenishing with boiling water as required, for 2 hours or until a skewer inserted at centre comes out clean. Carefully remove pudding from water. Stand for 15 minutes turning onto a serving plate.

To make spiced custard, warm bought gluten-free custard with 2 teaspoons finely grated orange zest and 1/2 teaspoon ground cinnamon.
Note

Women's Weekly Food

Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

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Ingredients

Method

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