Preparation Time: 20 minutes
Cooking Time: 3 hours
1/3 cup (65g) sago (seed tapioca)
1 cup (250ml) milk plus 1 tablespoon (20ml) extra
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
250g butter, softened
2 cups (320g) pure icing sugar, sifted
¼ cup (60ml) cream
1/3 cup (80ml) brandy
- Combine sago and one cup of milk and leave to soak overnight.
- 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.
- 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.
- 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.