Ingredients
Method
Soak the sago overnight.
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.
Grease four ¾-cup (180ml) straight sided or fluted dariole moulds; line bases with baking paper. (Make sure the moulds fit in the cooker).
Melt butter. Add the butter, rind, egg, sugar, sultanas and breadcrumbs to sago mixture; stir to combine.
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.
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.
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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