Sago Plum Pudding
Sago Plum Pudding is a medium Australian recipe that serves 8. 540 calories per serving. Recipe by Lees Cooking on YouTube.
Prep: 1 hr | Cook: 4 hrs 15 min | Total: 5 hrs 35 min
Cost: $13.25 total, $1.66 per serving
Ingredients
- 2 cups Breadcrumbs (made from gluten‑free white bread, frozen then thawed)
- 4 tablespoons Sago (or Tapioca Pearls) (if unavailable, use small pearl tapioca)
- 4 tablespoons Unsalted Butter (softened)
- 500 ml Whole Milk (warm, not hot, to melt butter)
- 1 cup Castor Sugar (fine granulated sugar)
- 2 cups Raisins (can substitute sultanas, currants, or mixed dried fruit)
- 0.5 teaspoon Ground Nutmeg
- 1 teaspoon Ground Cinnamon
- 1 teaspoon Bicarbonate of Soda
- 2 teaspoons Cold Water (for dissolving bicarbonate of soda)
- 2 Large Eggs (lightly beaten)
- 600 ml Whole Milk (for custard) (heated to just below boiling)
- 4 Whole Eggs (for custard)
- 3 tablespoons Granulated Sugar (for custard)
- 1 teaspoon Vanilla Extract
Instructions
Prepare Breadcrumbs
If you don’t have frozen gluten‑free breadcrumbs, slice gluten‑free white bread, toast lightly, then pulse in a food processor and freeze for later use.
Time: PT5M
Combine Breadcrumbs, Butter, Milk and Sago
In a large mixing bowl combine 120 g breadcrumbs, 80 g softened butter, 500 ml warm milk and 55 g sago (tapioca pearls). Stir until butter melts, then let the mixture rest for 30 minutes.
Time: PT30M
Grease the Pudding Basin
Generously butter the inside of the 2 L pudding basin and its lid, making sure every surface is coated.
Time: PT5M
Add Sugar, Raisins and Spices
Stir 220 g castor sugar, 340 g raisins, ½ tsp ground nutmeg and 1 tsp ground cinnamon into the rested breadcrumb mixture.
Time: PT5M
Incorporate Bicarbonate Solution
Dissolve 1 tsp bicarbonate of soda in 2 tsp cold water, then pour into the mixture and stir quickly.
Time: PT2M
Add Eggs
Lightly beat 2 large eggs and fold them into the batter, mixing just enough to combine.
Time: PT3M
Transfer to Basin
Pour the batter into the greased basin, leaving at least 1 inch of headspace to allow for expansion.
Time: PT3M
Set Up Steamer
Place a kitchen towel at the bottom of a large pot, set the basin inside, and add boiling water until it reaches about halfway up the sides of the basin.
Time: PT10M
Steam the Pudding
Cover with the lid, bring the water to a gentle rolling boil, then reduce to a steady simmer. Steam for 3 hours, checking every hour and adding more boiling water to keep the level halfway up the basin.
Time: PT3H
Heat Milk for Custard
In a saucepan heat 600 ml whole milk to just below boiling (around 90°C), watching for steam and small bubbles.
Time: PT5M
Temperature: 90°C
Whisk Eggs and Sugar
In a bowl whisk together 4 large eggs and 3 tbsp granulated sugar until smooth.
Time: PT2M
Cook Custard in Double Boiler
Place the egg‑sugar mixture in a heat‑proof bowl over simmering water. Gradually whisk in the hot milk, stirring continuously. Cook for about 6 minutes until the custard coats the back of a spoon.
Time: PT6M
Temperature: 80°C
Finish Custard
Remove from heat, stir in 1 tsp vanilla extract (and optional brandy, if desired).
Time: PT1M
Strain Custard
Pass the custard through a fine mesh sieve into a clean bowl, then cover with plastic wrap touching the surface.
Time: PT2M
Rest Pudding in Residual Water
After 3 hours of steaming, remove the lid and let the basin sit in the hot water for 30 minutes to settle.
Time: PT30M
Cool and Unmold
Carefully lift the basin out of the water, place it on a heat‑proof surface, and let the pudding cool for another 30 minutes. Then invert onto a serving plate.
Time: PT30M
Serve
Slice the pudding and pour warm custard over each serving. Optionally garnish with whipped cream or a splash of brandy.
Time: PT5M
Nutrition Facts
- Calories
- 540
- Protein
- 8 g
- Carbohydrates
- 80 g
- Fat
- 20 g
- Fiber
- 3 g
Dietary info: Vegetarian, Contains gluten, Contains dairy, Contains eggs
Allergens: Gluten, Dairy, Eggs
Ingredient Substitutions
- Instead of Breadcrumbs: regular breadcrumbs, panko
- Instead of Sago (or Tapioca Pearls): tapioca pearls
- Instead of Unsalted Butter: margarine
- Instead of Whole Milk: plant‑based milk (may affect texture)
- Instead of Castor Sugar: granulated sugar
- Instead of Raisins: sultanas, currants, mixed dried fruit
- Instead of Ground Nutmeg: ground mace
- Instead of Ground Cinnamon: allspice
- Instead of Bicarbonate of Soda: baking powder (use 3× amount)
- Instead of Large Eggs: egg replacer
- Instead of Whole Milk (for custard): plant‑based milk (may affect texture)
- Instead of Whole Eggs (for custard): egg replacer
- Instead of Granulated Sugar (for custard): caster sugar
- Instead of Vanilla Extract: vanilla bean paste
Equipment Needed
- Large Mixing Bowl
- Measuring Cups
- Measuring Spoons
- Saucepan
- Double Boiler (or heat‑proof bowl)
- Whisk
- Fine Mesh Sieve
- 2 L Pudding Basin with Lid
- Large Pot with Lid (steamer)
- Kitchen Towel
- Kettle (optional)
- Serrated Knife
- Cutting Board
- Serving Spoon
Critical Steps — Do Not Skip
- Soaking the breadcrumbs with warm milk and sago for 30 minutes
- Greasing the pudding basin thoroughly
- Maintaining water level during the 3‑hour steam
- Cooking custard without letting it boil
- Allowing the pudding to rest in hot water and then cool before unmolding
Chef Tips from the Video
- Using gluten‑free breadcrumbs gives the pudding a lighter texture.
- A kitchen towel under the basin prevents direct heat damage.
- Check water level every hour; a small amount of extra boiling water keeps steam consistent.
- A serrated knife slices cleanly through the delicate pudding.
Troubleshooting
Pudding is too wet or collapses after cooling.
Ensure the breadcrumbs fully absorb the milk; if still wet, increase steaming time by 15‑30 minutes.
Custard curdles or separates.
Keep the custard temperature below a gentle simmer (around 80°C) and whisk continuously; remove from heat as soon as it coats the spoon.
Pudding sticks to the basin when unmolding.
Grease the basin well and let the pudding rest in hot water before unmolding; run a thin knife around the edge before inversion.
Storage
Refrigerator: Store in an airtight container for up to 7 days.
Freezer: Wrap tightly and freeze for up to 2 months; re‑steam to reheat.
Room temperature: Not recommended; pudding may spoil.
Make-Ahead Tips
- Steam the pudding a day ahead, cool, cover and refrigerate; re‑steam gently before serving.
- Custard can be made up to 2 days ahead; re‑heat gently over low heat, stirring constantly.
Frequently Asked Questions
What is the cultural significance and history of Sago Plum Pudding in Australian Christmas cuisine?
Sago Plum Pudding is a modern twist on the traditional British Christmas pudding, adapted by Australian home cooks who favor lighter, flour‑free desserts. The use of sago (or tapioca pearls) and gluten‑free breadcrumbs reflects contemporary dietary preferences while retaining the festive spirit of a steamed fruit pudding.
What are the traditional regional variations of Sago Plum Pudding in Australian holiday cooking?
In Australia, some families replace sago with pearl barley or use fresh plums instead of raisins for a fruitier version. Others add a splash of Australian rum or brandy to the batter for extra warmth. The core technique—steaming in a basin—remains the same across regions.
How is Sago Plum Pudding traditionally served in Australian Christmas celebrations?
It is typically unmolded onto a serving plate and served warm with a smooth egg custard or brandy‑infused custard. Some households garnish with a dollop of whipped cream and a dusting of powdered sugar, making it a centerpiece of the Christmas dessert spread.
What occasions or celebrations is Sago Plum Pudding traditionally associated with in Australian culture?
Sago Plum Pudding is most popular during the Christmas season and New Year’s gatherings, but it is also enjoyed at winter holiday parties and family brunches throughout the Southern Hemisphere summer when a light, steamed dessert is preferred.
How does Sago Plum Pudding fit into the broader Australian dessert tradition?
Australian desserts often blend British heritage with local ingredients and health‑conscious tweaks. This pudding exemplifies that blend by keeping the classic steamed fruit pudding method while using gluten‑free breadcrumbs and sago for a lighter texture, fitting neatly into modern Australian holiday menus.
What are the authentic traditional ingredients for Sago Plum Pudding versus acceptable substitutes?
Authentic ingredients include gluten‑free white‑bread breadcrumbs, sago pearls (or tapioca pearls), raisins, castor sugar, butter, whole milk, eggs, nutmeg, cinnamon, and bicarbonate of soda. Acceptable substitutes are regular breadcrumbs, small pearl tapioca, sultanas or mixed dried fruit, and a splash of brandy in the custard.
What other Australian dishes pair well with Sago Plum Pudding?
Pair it with classic Australian desserts such as pavlova, gingerbread biscuits, or a simple vanilla custard. A glass of chilled Australian sparkling wine or a warm mulled wine also complements the pudding’s sweet, spiced flavors.
What makes Sago Plum Pudding special or unique in Australian cuisine?
Its uniqueness lies in the combination of sago pearls, which give a subtle chew, and gluten‑free breadcrumbs, creating a light, airy texture unlike the dense traditional Christmas pudding. The steaming method preserves the fruit’s natural moisture, resulting in a delicate dessert.
What are the most common mistakes to avoid when making Sago Plum Pudding at home?
Common errors include under‑soaking the breadcrumbs, letting the custard boil (which causes curdling), and not maintaining the water level during steaming. Also, over‑mixing the batter can make the pudding heavy.
Why does this Sago Plum Pudding recipe use a gentle rolling boil for steaming instead of a pressure cooker?
A gentle rolling boil provides steady steam that cooks the pudding evenly without creating pressure that could force water into the batter. This method preserves the light texture and prevents the pudding from becoming soggy.
Can I make Sago Plum Pudding ahead of time and how should I store it?
Yes, steam the pudding, let it cool, then wrap it tightly and refrigerate for up to a week. For longer storage, freeze it wrapped in foil and a freezer bag; re‑steam for 20‑30 minutes before serving.
What does the YouTube channel Lees Cooking specialize in?
The YouTube channel Lees Cooking specializes in approachable home‑cooking tutorials, focusing on classic and festive dishes with clear step‑by‑step instructions and practical tips for everyday cooks.
How does the YouTube channel Lees Cooking's approach to Australian holiday cooking differ from other cooking channels?
Lees Cooking emphasizes simplicity, using readily available ingredients and equipment while still honoring traditional flavors. The channel often adapts classic recipes to be lighter or gluten‑free, catering to modern dietary needs, which sets it apart from channels that stick strictly to traditional methods.
Last updated: October 30, 2026
