Ingredients
Sago Plum Pudding
- 45 grams Tapioca seed or sago
- 250 grams Milk
- 1 tablespoon Milk, extra
- 85 grams Butter, softened
- 110 grams brown sugar
- 2-3 slices fresh bread
- 25 grams Rum, 1 tblspn
- 180 grams mixed dried fruit
- 1 egg, lightly beaten
- 1 teaspoon mixed spice
- 1 teaspoon vanilla essence
- 1 teaspoon bicarbonate of soda
- 1500 grams Boiling water, extra
Accessories you need
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Varoma -
Spatula TM5/TM6
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I'm cooking this todayRecipe's preparation
- Dissolve bi-carb in extra milk. Set aside.
- Mill 100gm of bread to breadcrumbs, 5 seconds, Speed 8. Set aside.
- Heat milk for 8min/100deg/Sp 1
- Add tapioca/sago, butter, sugar, vanilla, rum, spice to warm milk. Gently cook for 15 minutes, 80 degrees, Reverse, Speed 0.5
- Let stand for 10 minutes
- Add bread crumbs, milk, soda mix, beaten egg. Mix for 10 sec/Rev/Sp 2,
- Add mixed fruit. Gently mix 5-10 sec/Rev/Sp 3 until combined.
- Pour into pudding basin and seal with lid
- Rinse Tmx bowl and fill with 1500ml hot boiling water. Steam pudding in Varoma for 1 hr on Varoma temp, Speed 2.
- Check water level. Add more if necessary. Steam pudding for another 1 hr on Varoma, Speed 2. Serve warm with custard, whipped cream and/or ice cream.
Tip
This recipe fits perfectly in the Avanti 1L Pudding Basin on the Mixshop
You can double the recipe and cook in a 16-20cm Spring Form tin, on Varoma for 3 hours. Make sure the tin is lifted off the Varoma dish holes to allow steam to flow.
If not serving immediately, cook for 90 minutes, refrigerate in the basin until the day you want to eat it, then reheat by cooking for the remaining 30 minutes with boiled water, on Varoma®️ temperature.
Thermomix Model
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Recipe is created forTM 6
For cooking (simmering) at temperatures of 95°C or above (200°F), the simmering basket should always be used instead of the TM6 measuring cup, as the TM6 measuring cup fits tightly in the lid. The simmering basket rests loosely on top, is steam-permeable, and also prevents food spatter from the mixing bowl. -
Recipe is created forTM 5
If you are using a Thermomix® TM6 measuring cup with your Thermomix® TM5:
For cooking (simmering) at temperatures of 95°C or above (200°F), the simmering basket should always be used instead of the TM6 measuring cup, as the TM6 measuring cup fits tightly in the lid. The simmering basket rests loosely on top, is steam-permeable, and also prevents food spatter from the mixing bowl.Please note that the TM5 mixing bowl has a larger capacity than the TM31 (capacity of 2.2 liters instead of 2.0 liters for TM 31). Recipes for the Thermomix TM5 may not be cooked with a Thermomix TM31 for safety reasons without adjusting the quantities. Risk of scalding by spraying of hot liquids: Do not exceed the maximum filling quantity and observe the filling level markings of the mixing bowl!
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Recipe is created forTM 31
This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or The Mix Australia Pty Ltd and The Mix New Zealand Ltd.
Vorwerk Thermomix ® and The Mix Australia Pty Ltd and The Mix New Zealand Ltd assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.
Comments
Great receipe, confirming no soaking of sago required (which makes it even easier!). I used a 2L Avanti tin and plan to double mixture next time. I cooked in a slow cooker on high for 3 hours and it was perfect. Thank you so much @Kirrilly!
I have tweaked the recipe, given the feedback on clumps of sago.
Mine is cooking right now
Find me at Kirls Thermo Updates (Facebook & Instagram)
Kirrilly: they always say, 'better late than never'.
A timely reminder for me to make it again ☺️
I will find you! 🙏🏼
Crazydonkeylady: Oh, wow! Just saw this now. So great to hear.
I Thermo-converted this from my MILs recipe.
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Nice pudding, i added some slithered almonds. I had some clumps of sago that didn't mix but overall it was very good. Thanks for the recipe
Very easy.
Quick clean up.
Simple recipe to follow.
I used 60g of each; sultanas, currants and raisins.
I used Bundaberg Rum (15g extra, accidentally 😆)
My husband commented after eating leftovers, that he enjoyed it more, than both his mum's and his sisters sago plum pudding!!!
"Let's have this more often", was his last remark.
Thank you for sharing 😇
Substituted GF bread to make GF - worked perfectly!
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