Sago Plum Pudding I – a delicious recipe with pearl sago, milk, baking soda, brown sugar, bread crumbs, golden raisins. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
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.
341
kcal
Calories
18
g
Fat
37
g
Carbs
8
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 10 ingredients. The key ingredients include: 2 1/4 ounces pearl sago, 1 cup milk, 1 teaspoon baking soda, 5/8 cup dark brown sugar, and more.
Yes, Sago Plum Pudding I 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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