Marga's Sago Christmas Plum Pudding (gluten-free, egg-free, lactose-free, soy-free, bitterness-free :D )
Ingredients:
(Fits a 2 litre pudding basin. For the above photo, I used individual mini ramekins)
750g fruit: prunes, craisins, sultanas or raisins
90g mixed peel
50g blanched, slivered or chopped almonds
3 cups of crumbed gluten-free bread (choose egg-free or yeast-free according to requirements)
2/3 cup of brown sugar, or 1/3 cup of natvia to lower sugar content.
1 cup of sago (tapioca pearls)
2 cups of almond milk or rice milk or lactose-free milk ('no added sugar' varieties)
125g Nuttelex or lactose-free butter, melted
3/4 cup of gluten-free stout or fruit juice. I used apple & rhubarb juice.
1/2-1 tsp nutmeg, depending on taste
1-2 tsp mixed spice, depending on taste [I say go the hack]
1 tsp bicarbonate soda
Method:
1. Wash sago, soak in almond/rice/lactose-free milk overnight in fridge.
2. Chop fruit and soak with mixed peel in stout or fruit juice overnight.
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3. Combine sago mixture, melted Nuttelex, bi-carb soda (dissolved in a little milk), bread crumbs, sugar, fruit mixture, almonds and spices.
4. Transfer to a greased pudding bowl or non-stick pudding tin. If using a bowl, cover with 2 layers of foil, extending at least 6cm down sides of bowl. Secure tightly with kitchen string, leaving a large loop in order to lift pudding out of boiling water. Cover with basin lid.
5. Place an upside-down saucer in a large saucepan (big enough to fit the pudding). Place pudding bowl on saucer. Pour boiling water into saucepan until half-way up the pudding basin.
6. Boil gently for 3 hours.
7. On day of serving, boil for a further 2-3 hours. Remove by carefully lifting basin out of saucepan.
8. Serve with white sauce or custard, using gluten-free cornflour and lactose-free milk/rice milk/almond milk
Enjoy!
