Steamed Sago Pudding
2/3 cup sago
2 cups milk
2 cups sultanas
1 cup raisins, chopped
2 1/2 cups stale breadcrumbs
1 1/2 cups firmly packed brown sugar
2 tablespoons plain flour
2 teaspoon bicarbonate soda
2 eggs, lightly beaten
60g butter, melted
Combine sago and milk in bowl, stir well, cover; refrigerate overnight.
Grease pudding steamer (9 cup capacity), cover base with baking paper. Place sago mixture in small pan, stir constantly over low heat about 15 minutes or until sago is clear. Combine sago mixture with remaining ingredients in large bowl; mix well. Spoon mixture into prepared steamer, cover with baking paper then foil, secure with string or lid. Crush surplus foil around rim of lid to form a good seal.
Place steamer in large pan with enough boiling water to come halfway up side of steamer. Boil, covered with tight-fitting lid, 3 hours. Replenish with boiling water as necessary. Stand 5 minutes before turning out. Serve hot or cold.
Serving Suggestion: Recipe can be made up to 3 days ahead.
Suitable to freeze. Not suitable to microwave.