Name: Sago plum pudding
Prep time: 15 min
Cook time: 120 min
Total time: 135 min
Yield: 8
Ingredients: 1/3 cup sago; 1 1/2 cup milk; melted unsalted butter, to grease, plus 50 g extra, melted, cooled; 1 1/2 cup dried mixed fruit; 1/2 cup chopped pitted prunes; 1/2 cup firmly packed brown sugar; 1 teaspoon ground ginger; 1 1/2 cup panko; 2 eggs, at room temperature; 1 teaspoon bicarbonate of soda; bought vanilla custard, to serve

Ingredients

1/3 cup sago

1 1/2 cup milk

melted unsalted butter, to grease, plus 50 g extra, melted, cooled

1 1/2 cup dried mixed fruit

1/2 cup chopped pitted prunes

1/2 cup firmly packed brown sugar

1 teaspoon ground ginger

1 1/2 cup panko

2 eggs, at room temperature

1 teaspoon bicarbonate of soda

bought vanilla custard, to serve

Method

1.Place sage and milk in a bowl; stir to combine. Cover with plastic food wrap; refrigerate overnight.

2.Preheat oven to 160°C/140°C fan forced. Grease a 1.5-litre (6-cup) heatproof glass dish with butter. Line base with baking paper.

3.Place dried fruit, prunes, sugar, ginger. breadcrumbs and sago mixture in a bowl; stir to combine.

4.Whisk eggs and extra butter in a jug. Add egg mixture to sago mixture; stir to combine.

5.Combine bicarbonate of soda and 1 tablespoon boiling water in a heatproof jug. Add to sago mixture; stir to combine. Spoon into prepared dish on a level surface.

6.Cut a piece of baking paper and a piece of foil large enough to cover top of bowl and extend over the side.

7.Place foil on top of baking paper, then fold to make a pleat in the centre. Place over bowl, foil-side up. Tie with kitchen string to secure.

8.Place bowl in a deep roasting pan. Quarter fill pan with boiling water.

9.Gently place pudding in water, making sure water reaches about two-thirds up side.

10.Leave for 2 hours or until a skewer inserted at centre comes out clean. Carefully remove pudding from water.

11.Stand for 20 minutes before turning onto a serving plate. Serve with custard.

Make ahead Cook up to 1 month ahead. Store in covered pudding basin in fridge. To reheat Microwave individual serves on High (100%) in 30-second bursts until hot. Panko are Japanese dried breadcrumbs available from the Asian food aisle and Asian grocery stores. lf unavailable, use packaged dried breadcrumbs. Sprinkle flour evenly over pudding cloth. Gather cloth evenly around pudding, avoiding deep pleats, then pat mixture into a round shape. Puddings will rise while cooking, so cover them with pleated baking paper and foil To maintain a constant temperature, use boiling water to refill pan.
Note

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Ingredients

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