Project Description

Servings: 6
Preparation Time: 20 minutes
Cooking Time: 3 hours

1/3 cup (65g) sago (seed tapioca)
1 cup (250ml) milk plus 1 tablespoon (20ml) extra
125g butter
1/2 cup (110g) sugar
1 teaspoon bi-carb soda
1 cup (160g) sultanas
1 cup (70g) fresh breadcrumbs
1/4 cup (35g) plain flour
1/4 teaspoon salt
Custard, to serve

Brandy Butter
250g butter, softened
2 cups (320g) pure icing sugar, sifted
¼ cup (60ml) cream
1/3 cup (80ml) brandy

  1. Combine sago and one cup of milk and leave to soak overnight.
  2. Grease a one litre (or larger) pudding mould. In a large bowl, beat butter and sugar together until light and fluffy. In a small bowl, dissolve bi-carb soda in extra milk.  Add bi-carb soda mixture to butter and sugar with soaked sago and remaining ingredients. Mix lightly and pour into prepared mould. Cover with greaseproof paper and lid. Place in a large saucepan and add enough boiling water to come halfway up the sides of the pudding basin.  Cover the pan with a tight-fitting lid and steam for 2½ to 3 hours. Replenish with boiling water to maintain the water level during cooking. While the pudding is steaming, make the accompaniments.
  3. For brandy butter, beat butter and icing sugar in a small bowl with an electric mixer, scraping down edges occasionally, until as white as possible. Beat in the cream and brandy.
  4. To serve, turn pudding out by removing lid and baking paper and placing a plate on top of the pudding. Invert onto plate and serve with custard and brandy butter.

 Lyndey’s Note: Double this mixture to serve 12 and use a 2 litre mould. . The pudding can be made up to a day ahead. The cream in the brandy butter lightens the mixture and allows it to be made ahead of time and refrigerated without solidifying.