Sago plum pudding | The Cook and the Curator | Sydney Living Museums
blogs.sydneylivingmuseums.com.au
Savor a historic treat with Sago plum pudding from early 1900s Sydney Living Museums. Soak sago overnight, then steam for 3 hours—worth the wait for rich, treacle-like flavor. Perfect for special...
Ingredients
- 50g (1/4 cup) sago
- 250ml (1 cup) milk
- 225g (1 cup) white granulated sugar
- 2 teaspoons butter, softened
- 1 cup raisins (or sultanas)
- 1 teaspoon lemon extract (or substitute vanilla extract, ground nutmeg or mixed spice)
- 90g (1 1/2 cups) breadcrumbs made from 2-day-old white bread, crusts removed
- 1/2 teaspoon bicarbonate of soda
- boiling water
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