Sago Christmas Pudding – a delicious recipe with lactose-free milk, sago, bicarbonate of soda, salt, brown sugar, breadcrumbs. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Bring the milk to the boiling point. Remove from heat and pour it over the sago in a bowl. Cover the bowl and refrigerate overnight to soak.
2
The next day, add the bicarb soda and the salt.
3
Stir through all of the remaining ingredients and mix well.
4
Grease an 8 cup pudding basin well. Place a circle of buttered baking paper in the base of the basin.
5
Spoon in all of the pudding mixture into the basin.
6
If using an uncovered ceramic pudding basin -and two sheets of aluminum foil. Tie with string to seal .
7
If using a lidded metal pudding basin- cover with a circle of buttered baking paper. Cover with the lid.
8
Pour enough water into a large saucepan or stockpot to come halfway up the sides of the pudding basin. Bring the water to the boil and then carefully lower the pudding into the water. Cover the saucepan and simmer for 4 hours. Check the pudding every 30 minutes and add more water if necessary.
9
On the day of serving either cut into serving portions and heat in the microwave or leave in the pudding basin and resteam for another 2 hours to heat through.
969
kcal
Calories
39
g
Fat
133
g
Carbs
24
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 9 ingredients. The key ingredients include: 2 2 cups lactose-free milk or 2 cups soymilk, 2/3 cup sago (130 grams), 2 teaspoons bicarbonate of soda, 1 pinch salt, and more.
Yes, Sago Christmas Pudding falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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