Dried Cranberry & Orange Steamed Sago Pudding
(adapted from a dear late friend's sago plum pudding recipe)

100 g (1/2 cup) sago
1-1/4 cups milk
200 g (1-1/2 cups) dried cranberries
60 ml Cointreau or Grand Marnier
45 g (1/4 cup) glace orange peel, chopped
140 g (2 cups) fresh white breadcrumbs
220 g (1 cup) caster sugar
2 tablespoons melted butter
100g (1/2 cup) glace cherries
1-1/2 teaspoons bicarbonate of soda


Soak sago in milk overnight (at least 12 hours).
Soak dried cranberries in liqueur overnight.

Next day, combine undrained sago with cranberries and orange peel, the
sugar and bread crumbs, then the cherries and the melted butter, and
stir to mix well.

Slake the bicarbonate of soda in a tablespoon of milk and stir it into
the pudding mixture, making sure everything is well mixed.

Butter a one-litre pudding basin and spoon the mixture into it. Cover
with grease-proof paper and foil and tie down tightly. Put the basin
on a trivet or upturned saucer in a large pot, and fill with hot water
to reach half-way up the sides of the basin. Cover with a well-fitting
lid, bring to the boil and cook for 3 hours, adding more water as
necessary.

Turn out and serve with hot brandy custard or cream, or just by itself.

Ron's modifications:

I added a half-teaspoon of cinnamon and a quarter-teaspoon allspice.
I used candied mixed peel rather than the glace orange rind.

To make fresh white breadcrumbs, I buy sliced white bread and put the
loaf in the fridge freezer. When I want them, I take out as many
slices as I think I'll need, let it defrost for a few minutes, cut
off the crusts, cut the slices into quarters, and whiz them up in the
food processor. I didn't have quite enough on Christmas Day, so I
added a couple of slices of Helga's classic seed (brown) bread. It
was perfectly good.

Er ..... I should have said I expect that will work just as well on a
cold, blustery, perhaps snowy Christmas Day! I made it last year and
it was a great success. Naturally, Christmas in Australia is
mid-summer, temperatures often in the high 90s C, where traditional
heavy celebratory meals suitable for cold climates, which we so often
did in the past, are now giving way to a lighter, more suitable type of
meal, generally featuring lots of fresh seafood. This is definitely a
rich pudding, but nowhere near as heavy as the traditional English
Christmas pudding, and you don't have to make it months in advance!

Cheers,
Ron

In article .com>,
"ronburnett" > wrote:

> Dried Cranberry & Orange Steamed Sago Pudding
> (adapted from a dear late friend's sago plum pudding recipe)


Thanks, Ron. I think you should re-post it to rec.food.cooking.
--
http://www.jamlady.eboard.com, updated 12-13-05 - RIP, Gerri

ronburnett wrote:
> Er ..... I should have said I expect that will work just as well on a
> cold, blustery, perhaps snowy Christmas Day! I made it last year and
> it was a great success. Naturally, Christmas in Australia is
> mid-summer, temperatures often in the high 90s C,

Me thinks you mean high 90s F. High 90s C are just below the boiling
point of water

where traditional
> heavy celebratory meals suitable for cold climates, which we so often
> did in the past, are now giving way to a lighter, more suitable type of
> meal, generally featuring lots of fresh seafood. This is definitely a
> rich pudding, but nowhere near as heavy as the traditional English
> Christmas pudding, and you don't have to make it months in advance!
>
> Cheers,
> Ron

For us ignorant Americans, what's sago? Is there another name for it?

Regards, Dianna


On 13 Dec 2005 14:10:17 -0800, "ronburnett" >
wrote:

>Dried Cranberry & Orange Steamed Sago Pudding
>(adapted from a dear late friend's sago plum pudding recipe)
>
>100 g (1/2 cup) sago
>1-1/4 cups milk
>200 g (1-1/2 cups) dried cranberries
>60 ml Cointreau or Grand Marnier
>45 g (1/4 cup) glace orange peel, chopped
>140 g (2 cups) fresh white breadcrumbs
>220 g (1 cup) caster sugar
>2 tablespoons melted butter
>100g (1/2 cup) glace cherries
>1-1/2 teaspoons bicarbonate of soda
>
>
>Soak sago in milk overnight (at least 12 hours).
>Soak dried cranberries in liqueur overnight.
>
>Next day, combine undrained sago with cranberries and orange peel, the
>sugar and bread crumbs, then the cherries and the melted butter, and
>stir to mix well.
>
>Slake the bicarbonate of soda in a tablespoon of milk and stir it into
>the pudding mixture, making sure everything is well mixed.
>
>Butter a one-litre pudding basin and spoon the mixture into it. Cover
>with grease-proof paper and foil and tie down tightly. Put the basin
>on a trivet or upturned saucer in a large pot, and fill with hot water
>to reach half-way up the sides of the basin. Cover with a well-fitting
>lid, bring to the boil and cook for 3 hours, adding more water as
>necessary.
>
>Turn out and serve with hot brandy custard or cream, or just by itself.
>
>Ron's modifications:
>
>I added a half-teaspoon of cinnamon and a quarter-teaspoon allspice.
>I used candied mixed peel rather than the glace orange rind.
>
>To make fresh white breadcrumbs, I buy sliced white bread and put the
>loaf in the fridge freezer. When I want them, I take out as many
>slices as I think I'll need, let it defrost for a few minutes, cut
>off the crusts, cut the slices into quarters, and whiz them up in the
>food processor. I didn't have quite enough on Christmas Day, so I
>added a couple of slices of Helga's classic seed (brown) bread. It
>was perfectly good.

_______________________________________________
To reply, please remove "fluff" from my address.

Dianna Visek wrote:
> For us ignorant Americans, what's sago? Is there another name for it?
>
> Regards, Dianna

Sago is made from the pith inside some cycads and has similar uses to
tapioca, see:-
http://en.wikipedia.org/wiki/Sago
http://www.encyclopedia.com/html/s1/sago.asp
>
>
> On 13 Dec 2005 14:10:17 -0800, "ronburnett" >
> wrote:
>
> >Dried Cranberry & Orange Steamed Sago Pudding
> >(adapted from a dear late friend's sago plum pudding recipe)
> >
> >100 g (1/2 cup) sago
> >1-1/4 cups milk
> >200 g (1-1/2 cups) dried cranberries
> >60 ml Cointreau or Grand Marnier
> >45 g (1/4 cup) glace orange peel, chopped
> >140 g (2 cups) fresh white breadcrumbs
> >220 g (1 cup) caster sugar
> >2 tablespoons melted butter
> >100g (1/2 cup) glace cherries
> >1-1/2 teaspoons bicarbonate of soda
> >
> >
> >Soak sago in milk overnight (at least 12 hours).
> >Soak dried cranberries in liqueur overnight.
> >
> >Next day, combine undrained sago with cranberries and orange peel, the
> >sugar and bread crumbs, then the cherries and the melted butter, and
> >stir to mix well.
> >
> >Slake the bicarbonate of soda in a tablespoon of milk and stir it into
> >the pudding mixture, making sure everything is well mixed.
> >
> >Butter a one-litre pudding basin and spoon the mixture into it. Cover
> >with grease-proof paper and foil and tie down tightly. Put the basin
> >on a trivet or upturned saucer in a large pot, and fill with hot water
> >to reach half-way up the sides of the basin. Cover with a well-fitting
> >lid, bring to the boil and cook for 3 hours, adding more water as
> >necessary.
> >
> >Turn out and serve with hot brandy custard or cream, or just by itself.
> >
> >Ron's modifications:
> >
> >I added a half-teaspoon of cinnamon and a quarter-teaspoon allspice.
> >I used candied mixed peel rather than the glace orange rind.
> >
> >To make fresh white breadcrumbs, I buy sliced white bread and put the
> >loaf in the fridge freezer. When I want them, I take out as many
> >slices as I think I'll need, let it defrost for a few minutes, cut
> >off the crusts, cut the slices into quarters, and whiz them up in the
> >food processor. I didn't have quite enough on Christmas Day, so I
> >added a couple of slices of Helga's classic seed (brown) bread. It
> >was perfectly good.
>
> _______________________________________________
> To reply, please remove "fluff" from my address.

Are there straight forward substitutes for sago?

Thanks, dianna


On 13 Dec 2005 16:01:42 -0800, "GreenieLeBrun"
> wrote:

>
>Dianna Visek wrote:
>> For us ignorant Americans, what's sago? Is there another name for it?
>>
>> Regards, Dianna
>
>Sago is made from the pith inside some cycads and has similar uses to
>tapioca, see:-
>http://en.wikipedia.org/wiki/Sago
>http://www.encyclopedia.com/html/s1/sago.asp
>>

_______________________________________________
To reply, please remove "fluff" from my address.

Dianna Visek wrote:
> Are there straight forward substitutes for sago?
>
> Thanks, dianna

I think tapioca pearls would be the only sustitute to sago.

You should be able to find sago in an asian grocery shops (South-East
Asian, Indonesian, Chinese, Indian) or in the internaional foods
section of your supermarket or possibly some where near where the
packets of rice, dried beans, chickpeas, grains, lentils, etc are kept
in your supermarket, at least that would be where I would find it in
Australia.


>
>
> On 13 Dec 2005 16:01:42 -0800, "GreenieLeBrun"
> > wrote:
>
> >
> >Dianna Visek wrote:
> >> For us ignorant Americans, what's sago? Is there another name for it?
> >>
> >> Regards, Dianna
> >
> >Sago is made from the pith inside some cycads and has similar uses to
> >tapioca, see:-
> >http://en.wikipedia.org/wiki/Sago
> >http://www.encyclopedia.com/html/s1/sago.asp
> >>
>
> _______________________________________________
> To reply, please remove "fluff" from my address.

On 13 Dec 2005 20:24:49 -0800, "GreenieLeBrun"
> wrote:

>
>Dianna Visek wrote:
>> Are there straight forward substitutes for sago?
>>
>> Thanks, dianna
>
>I think tapioca pearls would be the only sustitute to sago.
>
>You should be able to find sago in an asian grocery shops (South-East
>Asian, Indonesian, Chinese, Indian) or in the internaional foods
>section of your supermarket or possibly some where near where the
>packets of rice, dried beans, chickpeas, grains, lentils, etc are kept
>in your supermarket, at least that would be where I would find it in
>Australia.
>
>
>>
>>
Sago is much smaller than tapioca; somewhat smaller than the heads on
glass-headed dressmakers' pins. I like sago but dislike tapioca.
CJ

wrote:
> On 13 Dec 2005 20:24:49 -0800, "GreenieLeBrun"
> > wrote:
>
> >
> >Dianna Visek wrote:
> >> Are there straight forward substitutes for sago?
> >>
> >> Thanks, dianna
> >
> >I think tapioca pearls would be the only sustitute to sago.
> >
> >You should be able to find sago in an asian grocery shops (South-East
> >Asian, Indonesian, Chinese, Indian) or in the internaional foods
> >section of your supermarket or possibly some where near where the
> >packets of rice, dried beans, chickpeas, grains, lentils, etc are kept
> >in your supermarket, at least that would be where I would find it in
> >Australia.
> >
> >
> >>
> >>
> Sago is much smaller than tapioca; somewhat smaller than the heads on
> glass-headed dressmakers' pins. I like sago but dislike tapioca.
> CJ

I have no great liking for either, I remember as a child in the 1950's
being served tapioca and thinking that I was being served frogs eggs,
never liked it since.