Place sago into a large basin with milk. Cover and refrigerate overnight.
Next day:Grease and line base of a 6 cup pudding basin. Stir all the remaining ingredients into the sago and spoon mixture into basin.
Cover securely with 2 sheets of aluminium foil and string. Steam in a large, covered saucepan of almost boiling water for 3 hours or until cooked (keep topping up saucepan with boiling water to come half way up side of basin).