Sago and Dried Fruit Pudding
8 servings
90 minutes
Sago and dried fruit pudding is a traditional British dessert with a rich and complex flavor. Its roots trace back to a time when hearty and aromatic dishes were highly valued in England. The delicate texture of sago soaked in milk perfectly complements the caramel sweetness of brown sugar and the fruity aroma of raisins, dates, and currants. A slight tartness from the berries adds freshness, while butter deepens the flavor. The pudding is served warm and can be garnished with fresh berries and powdered sugar to enhance its visual appeal. It’s an ideal choice for a cozy family tea time, allowing one to enjoy a harmony of flavors and a pleasant aftertaste.
1
Pour sago into a bowl and cover with milk, then refrigerate overnight. Grease a 1.5-liter pudding mold with butter and line it with baking paper. Place the mold in a large pot and add water until it reaches halfway up the sides of the pudding mold, then remove the mold and bring the water to a boil.
- Sago: 65 g
- Milk: 250 ml
- Butter: 60 g
2
Meanwhile, transfer the sag in milk to a large bowl, add baking soda and mix well until the soda is completely dissolved. Add sugar, breadcrumbs, finely chopped dried fruits, lightly beaten eggs, and softened butter, mix well and pour the mixture into a mold, smoothing the top. Cover the pudding with a lid.
- Sago: 65 g
- Soda: 1 teaspoon
- Brown sugar: 140 g
- Crushed breadcrumbs: 160 g
- Currant: 75 g
- Dried dates: 80 g
- Light raisins: 180 g
- Chicken egg: 2 pieces
- Butter: 60 g
3
Carefully place the mold in boiling water, reduce the heat, and cover the pot with a lid. Cook for 3.5-4 hours, checking the water level every hour.
4
Remove the mold from the pot and let it sit for 5 minutes, then flip the pudding onto a plate. Decorate with fresh berries and sprinkle with powdered sugar.
- Blueberry: to taste
- Raspberry: to taste
- Powdered sugar: to taste