SAGO PLUM PUDDING

From 1922:

Take 4 tablespoonfuls of fine sago which has been soaked in a cupful of fresh milk for an hour, 1 cupful breadcrumbs, 1 cupful dry or fresh fruit, ¼ cupful sugar, 1 tablespoonful margarine, ½ teaspoonful carbonate of soda dissolved in a little milk, a little lemon peel and grated nutmeg. Mix well together, put all in a basin to steam for 2 ½ hours (the longer it is steamed the better). Serve this pudding with custard or sweet sauce.