Sago and Dried Fruit Pudding
Baking and Desserts • British
Description
Sago and Dried Fruit Pudding
Ingredients
- Sago 0 oz
- Milk 10 fl oz
- Brown Sugar 5 oz
- Breadcrumbs 5 oz
- Activated Baking Soda 1 teaspoon
- Red Currant 5 oz
- Dried Apricots 5 oz
- Light Raisins, Seedless 5 oz
- Butter 0 oz
- Farm fresh eggs 2 pieces
- Fresh Berries to taste
- Raspberry leaves to taste
- Powdered Sugar to taste
Step-by-Step Guide
Step 1
In a bowl, pour the sago and cover it with milk, then cover and refrigerate overnight. Grease a 1.5-liter pudding mold with butter and line it with baking paper. Place the mold in a large pot and add water until it reaches halfway up the sides of the pudding mold, then remove the mold and bring the water to a boil.
Step 2
Meanwhile, transfer the sago soaked in milk to a large bowl, add the baking soda, and mix well until the soda is completely dissolved. Add the sugar, breadcrumbs, finely chopped dried fruits, lightly beaten eggs, and softened butter, mix well and pour the mixture into the mold, smoothing the top. Cover the pudding with a lid.
Step 3
Carefully place the mold in the boiling water, reduce the heat, and cover the pot with a lid. Cook for 3.5 to 4 hours, checking the water level every hour.
Step 4
Remove the mold from the pot and let it sit for 5 minutes, then invert the pudding onto a plate. Garnish with fresh berries and sprinkle with powdered sugar.
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