Wheat-free sago plum pudding

Recipe: Wheat-free sago plum pudding


  • Melted butter, for greasing
  • 250ml (1 cup) milk or soy drink
  • 100g (1/2 cup, firmly packed) brown sugar
  • 90g butter, cubed
  • 50g (1/4 cup) sago
  • 1 tbs rum or brandy
  • 1/2 tsp vanilla essence
  • 1/2 tsp mixed spice
  • 1 tsp bicarbonate of soda
  • 1 tbs milk or soy drink, extra
  • 120g (1 cup, firmly packed) fresh gluten-free breadcrumbs
  • 165g (1 cup) mixed dried fruit
  • 1 egg, lightly whisked


  1. Brush a 1.25 litre (5 cup) pudding basin with the melted butter to lightly grease.
  2. Bring milk or soy drink just to the boil in a medium saucepan. Remove from heat and add the sugar, butter, sago, rum or brandy, vanilla essence and spice. Mix well, cover and set aside for 10 minutes.
  3. Combine bicarbonate of soda and extra milk or soy drink in a cup and stir until bicarbonate of soda dissolves. Add to the sago mixture and mix well.
  4. Combine the breadcrumbs and dried fruit in a medium bowl. Add the sago mixture and egg, and mix well. Spoon the mixture into the greased pudding basin and smooth the surface.
  5. Cut a piece of non-stick baking paper and a piece of foil large enough to cover the top of the basin and overhang the side. Place the foil on top of the paper and make a pleat in the centre. Place over the pudding basin, foil-side up, and tie firmly with unwaxed white string to secure.
  6. Meanwhile, place an upturned saucer on the base of a large saucepan. Quarter fill with water and bring to the boil over high heat. Add the pudding to the pan, ensuring the water comes about 2/3 up the side of the basin. Reduce heat to medium-high, cover and boil, replenishing the water as needed, for 2 hours or until a skewer inserted into the centre of the pudding comes out clean.nutritional information per serving: 5.5g protein, 16g fat, 53g carbohydrate, 2.5g dietary fibre, 1,535kJ (365 Cals).

Number of servings (yield): 6

Meal type: dessert

Culinary tradition: USA (General)

My rating: 4 stars:  ★★★★☆ 1 review(s)