Festive Sago Pudding Delight
This Festive Sago Pudding Delight is a cherished holiday tradition in my household, capturing the spirit of Christmas with every bite. Originating from a mystery magazine recipe, this pudding has evolved into an annual favorite that combines the unique texture of sago pearls with a delightful blend of spices and dried fruits. The result is a light yet satisfying dessert that's perfect for the festive season and accessible for everyone, as it can easily be made gluten-free, lactose-free, or vegan. Follow this easy-to-master recipe and surprise your guests with a warm, comforting treat that’s perfect for any holiday gathering.
N/A
Servings
N/A
Calories
9
Ingredients
Ingredients
Lactose-free milk or soy milk
2 cups (Bring to boil)
Sago
2/3 cup (130 grams) (Soak overnight in milk)
Bicarbonate of soda
2 teaspoons (Add to soaked sago mixture)
Salt
1 pinch (Add to soaked sago mixture)
Brown sugar
1 1/2 cups (330 grams) (Mix with other ingredients)
Soft fresh breadcrumbs or gluten-free breadcrumbs
3 cups (Prepare from bread)
Mixed dried fruit
3 cups (480 grams) (Mix with other ingredients)
Eggs
4, lightly beaten (Add to mixture)
Melted butter
120 grams (Combine with other ingredients)
Instructions
1
In a saucepan, bring the lactose-free milk or soymilk to a gentle boil. Once boiling, remove from heat and pour the milk over the sago in a mixing bowl. Stir gently, cover the bowl, and refrigerate overnight to allow the sago to soak until softened.
2
The next day, stir in the bicarbonate of soda and a pinch of salt into the sago mixture until well combined.
3
Now, add in the brown sugar, soft breadcrumbs (either regular or gluten-free), mixed dried fruit, lightly beaten eggs, and melted butter. Mix everything together thoroughly until evenly combined.
4
Grease an 8-cup pudding basin generously. Cut a circle of buttered baking paper and place it at the bottom of the basin. Spoon the pudding mixture into the basin, smoothing the top.
5
If you're using an uncovered ceramic pudding basin, cover with two layers of aluminum foil, securing them tightly with string to seal the edges. If you have a lidded metal basin, cover the top with a circle of buttered baking paper and secure the lid.
6
Fill a large saucepan or stockpot with enough water to reach halfway up the sides of the pudding basin. Bring the water to a rolling boil, then carefully lower the pudding basin into the pot. Cover the pot with a lid and let it simmer gently for 4 hours, checking every 30 minutes to ensure the water level remains adequate, adding more boiling water if necessary.
7
When ready to serve, you can either slice the pudding into portions and reheat in the microwave, or leave it in the basin and steam it for an additional 2 hours until heated through.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is Festive Sago Pudding Delight?
It is a cherished holiday tradition combining sago pearls, spices, and dried fruits, perfect for Christmas or festive gatherings.
Is this recipe suitable for gluten-free diets?
Yes, it can easily be made gluten-free by using gluten-free breadcrumbs.
Is this pudding lactose-free?
Yes, the recipe specifically calls for lactose-free milk or soy milk and can be prepared to suit lactose-free requirements.
Can I make this recipe vegan?
Yes, the recipe is accessible and can be adapted into a vegan version.
How long does the sago need to soak?
The sago should be soaked in hot milk and refrigerated overnight to allow the pearls to soften.
What kind of milk should I use for this pudding?
You can use either lactose-free milk or soy milk.
How much sago is required?
You will need 2/3 cup or 130 grams of sago pearls.
When should I add the bicarbonate of soda?
Stir the bicarbonate of soda into the sago mixture the next day, after it has finished soaking.
How much brown sugar is used in the recipe?
The recipe requires 1 1/2 cups or 330 grams of brown sugar.
What type of breadcrumbs are needed?
You should use 3 cups of soft fresh breadcrumbs, which can be regular or gluten-free.
How much mixed dried fruit is added?
The recipe calls for 3 cups or 480 grams of mixed dried fruit.
How many eggs does the recipe require?
You will need 4 lightly beaten eggs.
How much butter is used and how is it prepared?
The recipe uses 120 grams of melted butter.
What size pudding basin should I use?
An 8-cup pudding basin is the recommended size for this recipe.
How do I prepare the pudding basin?
Grease the basin generously and place a circle of buttered baking paper at the bottom.
How do I cover an uncovered ceramic pudding basin?
Cover it with two layers of aluminum foil and secure them tightly with string to seal the edges.
How do I cover a lidded metal basin?
Cover the top with a circle of buttered baking paper before securing the lid.
How much water should be in the steaming pot?
The water should reach halfway up the sides of the pudding basin.
How long does the pudding need to simmer?
The pudding needs to simmer gently for 4 hours.
How often should I check the water level while steaming?
You should check the water level every 30 minutes to ensure it remains adequate.
What should I do if the water level in the pot gets too low?
Add more boiling water to the pot to maintain the correct level.
How can I reheat the pudding using a microwave?
Slice the pudding into portions and reheat them in the microwave when ready to serve.
How do I reheat the pudding by steaming?
Leave the pudding in the basin and steam it for an additional 2 hours until heated through.
Is this recipe considered easy?
Yes, it is described as an easy-to-master recipe that is warm and comforting.
What is the origin of this recipe?
It originated from a mystery magazine recipe and evolved into an annual family favorite.
What is the first step in preparing the sago?
Bring the milk to a gentle boil, then pour it over the sago in a mixing bowl.
Does the sago need to be refrigerated while soaking?
Yes, the bowl should be covered and refrigerated overnight.
When do I add the pinch of salt?
The pinch of salt is added along with the bicarbonate of soda after the sago has soaked.
What is the texture of the finished pudding?
The pudding has a unique texture from the sago pearls and is described as light yet satisfying.
Should I smooth the top of the mixture?
Yes, after spooning the mixture into the basin, you should smooth the top before covering.