With a heritage dating back to 1922, AGA ovens have produced countless Christmas meals with love and perfection. This secret Christmas Pudding recipe from AGA will sure impress your loved ones. Get the whole family to give the pudding mixture a stir and get into the Christmas spirit!
Traditionally the Christmas Pudding was made on Stir Up Sunday, 22nd November this year, the last Sunday before Advent. Get the whole family to give the pudding mixture a stir – East to West to signify the journey of the Three Wise Men – and make a wish.
Makes 2 x 1 litre (2 pint) puddings
225g (8 oz) plain flour
2 level tsp baking powder
225g (8 oz) Demerara sugar
225g (8 oz) butter
225g (8 oz) breadcrumbs
225g (8 oz) marmalade
225g (8 oz) sultanas
225g (8 oz) raisins
225g (8 oz) dried figs, chopped
1⁄2 tsp cinnamon
1⁄2 tsp grated nutmeg 3 eggs, beaten
3 tbsp milk
3 tbsp rum or brandy
Rind and juice of 1 lemon
Melted butter for pudding basins
Place the flour, baking powder, Demerara sugar and the butter into a food processor and pulse until the mixture resembles breadcrumbs. Tip into a bowl.
Add all the other ingredients. Mix well together and make a wish!
Butter the pudding basins with the melted butter. Divide the mixture between the basins and smooth the tops.
Cover the basins with a circle of Bake-O-GlideTM and a double layer of foil. Allow to stand overnight.
Place each basin in a large enough saucepan to accommodate each pudding (I use two pieces of wood batons to stand the basin on) and pour in boiling water to come halfway up the basin.
2, 3, 4 and 5 oven AGA: Simmer on the Simmering Plate for 20 minutes then transfer to the floor of the Simmering Oven for 6-8 hours – overnight if convenient. The longer they cook the darker they will be.
AGA Total Control and City 60: Use the floor grid.
These puddings are best made ahead of Christmas but a couple of weeks is sufficient.
On Christmas Day wrap the whole basin in foil and place at the back of the Simmering Oven for 2-3 hours. Serve with brandy butter or a whisky sauce – make a white sauce with cornflour and stir in 3-4 tbsp whisky before serving.
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