Slow cooker recipes

Slow-cooked sago pudding

sago plum puddings
4
30M
4H
4H 30M

Ingredients

Method

1.

Soak the sago overnight.

2.

Place the milk in a medium saucepan; bring to the boil then remove from heat. Stir in sago and soda (the mixture will foam). Transfer to a large bowl; cool to room temperature. Cover sago, refrigerate overnight.

3.

Grease four ¾-cup (180ml) straight sided or fluted dariole moulds; line bases with baking paper. (Make sure the moulds fit in the cooker).

4.

Melt butter. Add the butter, rind, egg, sugar, sultanas and breadcrumbs to sago mixture; stir to combine.

5.

Spoon sago mixture into moulds. Cut out rounds of baking paper 2cm larger than the top of the moulds. Make a vertical pleat down the centre of the paper; place paper over the moulds and secure with kitchen string.

6.

Place moulds in a 4.5-litre (18-cup) slow cooker. Pour in enough boiling water to come halfway up the side of the moulds. Cook, covered, on high, for about 3½ hours or until mixture is firm to touch.

7.

Remove puddings from cooker; stand for 5 minutes before turning puddings onto serving plates

Sago and tapioca, while similar, are not the same and can’t be substituted for each other. Sago may be found labelled as `seed tapioca’ on some packets. It is available from most health-food stores and supermarkets.

Note

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