Sago plum puddings with orange cream

Sago, also known as seed or pearl tapioca, comes from the sago palm and is used in soups and desserts, and as a thickening agent. You can use Cointreau, Grand Marnier, Curaçao or any other orange- flavoured liqueur in this recipe.
Sago plum puddings with orange cream
3H 10M



1.Combine sago, the water and soda in medium bowl, cover; stand overnight.
2.Preheat oven to 180°C/160°C fan-forced. Grease eight ¾-cup (180ml) ovenproof moulds.
3.Beat butter, extract, sugar and egg in small bowl with electric mixer until light and fluffy. Stir in combined sifted flour and extra soda, sago mixture, breadcrumbs and sultanas.
4.Divide mixture among moulds; cover tightly with foil. Place moulds in baking dish; pour enough boiling water into baking dish to come halfway up sides of moulds.
5.Bake puddings about 3 hours, replenishing water as necessary to maintain level.
6.Make orange cream.
7.Turn puddings into serving bowls; serve with orange cream. orange cream Beat ingredients in small bowl with electric mixer until soft peaks form.

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