This delicious sago Christmas pudding recipe is so lush and sweet. A little will satisfy the sweetest tooth. Instead of the traditional fresh cream, brandy butter or custard, this rich dessert only needs a dollop of quark, low-fat cream or nut cream to serve. The little sago pearls look just like suet in this egg-free Christmas pudding; which will go down well with vegan and vegetarian guests alike. Easily turn this into a gluten-free Christmas pudding by using wheat-free breadcrumbs. Use ramekin or small ovenproof pudding dishes to make individual Christmas puddings from this recipe if you prefer. Sometimes called Sago Plum Pudding, it’s got raisins or currants, and a little mixed spice added. Though the sago must be pre-soaked in the milk, and the pudding needs steamed for two hours, it only takes a minute or two to make this sago fruit pudding recipe and it’s great for using up breadcrumbs.
The original version of this recipe was anonymously published in a 1960 cookery book to raise funds for Aghalurcher Parish Church, Colebrooke, County Fermanagh, Northern Ireland. It was entitled ‘Sago Plum Pudding’.
The cookery book was printed free of charge to the Church by M. & W. Publications (Liverpool) Ltd., 24 Dale Street, Liverpool 2.
It can be hard to find sago in the supermarket; the best place to get it is in an Asian supermarket, where you should find plenty of it. Sago is sold in small seed pearls, or large pearls.
In this recipe, we used small seed pearls; if you use large they may need a longer soaking time or boiled up with milk before putting the pudding together.
This Christmas pudding is best made at the last minute, or the day before at the earliest.
Sago Christmas Pudding
- 1 x 280 ml mug full of breadcrumbs
- 1 x 280 ml mug full of raisins or currants
- 280 ml milk
- 65 g sugar
- 2 dessertspoons sago
- 2 tablespoons butter or margarine
- 1 level teaspoon bicarbonate of soda
- 1 level teaspoon mixed spice
- Soak sago in milk for two hours, adding the dried fruit for the last half hour.
- When steeped add the butter and gently heat just until the butter has melted.
- Add the rest of the ingredients, leaving the bicarbonate of soda until last.
- Transfer to a well-greased ovenproof basin or Pyrex bowl.
- Stand on a wire tray in a saucepan with boiling water which just comes about a third of the way up the bowl. Steam for two hours.