1 cup sago
2 cups milk
2 cups sugar
2 cups sultanas
2 cups fresh breadcrumbs
2 tablespoons melted butter
1 tablespoon bi-carbonate of soda
2 x 60g eggs
2 litres water
Soak sago in milk overnight. Add remaining ingredients and mix thoroughly. Place mixture into a heatproof pudding bowl or casserole dish that fits in the Slow Cooker. Cover the bowl or dish with foil and secure around the edges. Place a small trivet or upturned heatproof saucer into the Slow Cooker and add 2 litres of water. Place the pudding bowl onto the trivet. Cover and cook on HIGH for 5-6 hours.
Serve hot or warm with thickened cream and a sprinkle of cinnamon or nutmeg.
Note: Replenish water in the crockery bowl during the cooking time if required. Ensure the water does not ingress into the pudding bowl.