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https://www.lifestylefood.com.au/recipes/17654/sago-christmas-pudding-with-custard-and-brandy-butter

LifestyleFOOD.com.au

Sago Christmas Pudding with Custard and Brandy Butter

Filled with delicious flavours, this Christmas Pudding tastes amazing and the whole family will love Christmas Day's dessert!

Ingredients

  • 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

Method

  • 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.

  • 5.

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Posted by HELENReport
Recipe looks delicious! We have family members who are gluten and dairy intolerant (but can eat butter). Do you think we could successfully substitute with gluten-free flour & GF breadcrumbs as well as an alternative "milk" eg, soy, rice or almond?