Sultana and Sago Pudding

Sultana and Sago Pudding is a delicious and filling dessert with which to end a family meal. Serve with cream or Crane a la Vanille. Orange juice may be substituted for the brandy, if you prefer.

2 teaspoons butter

4 tablespoons sago

12 fl. oz. milk

3 oz. fresh white breadcrumbs

Sukiyaki, a decorative selection of meat and vegetables cooked in a tasty sauce, is probably the most, famous of all

Japanese dishes. +/

4 oz. soft brown sugar

2 oz. shredded suet

½ teaspoon grated nutmeg

8 oz. sultanas or seedless raisins

1 tablespoon grated orange rind

1 teaspoon bicarbonate of soda, dissolved in

2 fl. oz. brandy 1 egg, lightly beaten

Grease a 3-pint pudding basin with 1 teaspoon of butter and set aside.

Place the sago and milk in a large mixing bowl and set aside for 30 minutes. Add the breadcrumbs, sugar, suet, nutmeg, sultanas or seedless raisins, orange rind and the soda and brandy mixture to the bowl and, using a wooden spoon, stir well to blend.

Stir the egg into the breadcrumb mix-ture and beat well. Spoon the mixture into the prepared pudding basin. (The ingredients will not completely fill the basin, but the pudding will rise during steaming.)

Soft white bread enclosing fresh juicy raspberries, Summer Pudding is a traditional British favourite.

Cut out a circle of greaseproof or waxed paper about 4-inches wider in diameter than the rim of the basin. Grease the paper with the remaining butter. Cut out a circle of aluminium foil the same size as the paper circle.

Put the greaseproof or waxed paper circle and the foil circle together, the buttered side of the greaseproof or waxed

paper away from the foil and, holding them firmly together, make a 1-inch pleat across the centre. Place the pleated paper and foil circle, foil uppermost, over the pudding basin. With a piece of string, securely tie the paper and foil circles around the rim of the basin.

Place the basin in a large saucepan and pour in enough boiling water to come about two-thirds of the way up the sides of the basin. Cover the pan and place it over low heat. Steam the pudding for 2j hours, adding more boiling water as necessary.

Remove the pan from the heat and lift the pudding basin out of the water. Remove and discard the foil and paper circles.

Invert a warmed serving dish over the pudding basin and reverse the two. The pudding should slide out easily. Serve immediately.

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