What you need
½ cup sago,
1¼ cups milk, combined with sago and soaked overnight in refrigerator
1½ cups soft breadcrumbs
½ cup sugar
1 cup raisins, chopped
100g CADBURY Baking Dark Chocolate, chopped
1 teaspoon bicarbonate soda
1 tablespoon melted butter
¼ teaspoon mixed spice
Vanilla Philly Cream:
125g PHILADELPHIA Cream Cheese, softened
¼ cup castor sugar
1 vanilla bean, split and seeds scraped
1 punnet strawberries, halved
¼ cup brandy or rum, to flame if desired
Icing sugar for dusting
1. COMBINE the sago mixture with the breadcrumbs, sugar, egg, raisins, chocolate, bicarb soda, butter and mixed spice, mix until well combined, then spoon into a buttered 6-cup pudding basin or steamer. Cover securely with lid or foil. Place in a large saucepan on an upturned saucer. Add boiling water to come halfway up the sides. Cover pan with a tight-fitting lid and steam for 2½ hours, topping up water as required.
2. BEAT the Philly, sugar and vanilla bean seeds to combine. Refrigerate until required.
3. Un-mould pudding onto a heat proof plate, flame with brandy if desired. Slice the pudding, serve with strawberries and a dollop of Philly Vanilla Cream, dust with icing sugar. Serve immediately.
This dark chocolate plum pudding is hearty and warm. Old fashioned desert is winter winner!