Made with sweet dried fruits and fragrant spices, this Christmas pudding is the perfect finale to any festive family meal
Rinse the dried fruit in a sieve under filtered water to ensure there is no grit left in it. Leave to drain. Once fruit is drained of excess water place in a mixing bowl and add the alcohol to it. Mix through. Cover and leave in fridge to marinate at least 24 hours.
Bring milk to an almost boil in a small saucepan and pour over sago and mix through thoroughly to ensure none of your sago clumps together. Cover and refrigerate overnight.
The next day add bicarbonate of soda and the seaweed salt to the sago mixture, stir through. Then add the remaining ingredients and stir through. If using nuts in your pudding mixture toast your almonds in the oven or on a stove top until they are golden brown, then add and stir through.
Butter two four cup pudding basins (or one 8 cup basin). Place a circle of buttered baking paper in the bottom of your pudding basins and spoon in pudding mix making sure you pack it down. I always give the pudding basin a few good bangs on the counter to make sure any air bubbles are dislodged. Cover pudding with a circle of buttered baking paper and two sheets of foil and tie with a string.
Pour enough water into a large heavy based pan to come ½ way up side of the pudding basin, bring to boil and lower pudding into water. Cover and simmer for four hours checking every 30-45 minutes to make sure the water level stays at the half way mark on the basin. If water has evaporated add some more to the pan. Re-steam for two hours prior to serving.
[cooked-sharing]
Ingredients
Directions
Rinse the dried fruit in a sieve under filtered water to ensure there is no grit left in it. Leave to drain. Once fruit is drained of excess water place in a mixing bowl and add the alcohol to it. Mix through. Cover and leave in fridge to marinate at least 24 hours.
Bring milk to an almost boil in a small saucepan and pour over sago and mix through thoroughly to ensure none of your sago clumps together. Cover and refrigerate overnight.
The next day add bicarbonate of soda and the seaweed salt to the sago mixture, stir through. Then add the remaining ingredients and stir through. If using nuts in your pudding mixture toast your almonds in the oven or on a stove top until they are golden brown, then add and stir through.
Butter two four cup pudding basins (or one 8 cup basin). Place a circle of buttered baking paper in the bottom of your pudding basins and spoon in pudding mix making sure you pack it down. I always give the pudding basin a few good bangs on the counter to make sure any air bubbles are dislodged. Cover pudding with a circle of buttered baking paper and two sheets of foil and tie with a string.
Pour enough water into a large heavy based pan to come ½ way up side of the pudding basin, bring to boil and lower pudding into water. Cover and simmer for four hours checking every 30-45 minutes to make sure the water level stays at the half way mark on the basin. If water has evaporated add some more to the pan. Re-steam for two hours prior to serving.
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