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This is a great alternative to the traditional Christmas pud and makes a scrumptious festive treat for loved ones.
225g (8oz) plain flour
1 dssp baking powder
225g (8oz) soft butter
225g (8oz) breadcrumbs
225g (8oz) sultanas
225g (8oz) raisins
225g (8oz) currants
225g (8oz) marmalade
½ tsp cinnamon
½ tsp ground nutmeg
3 tbsp milk
Rind and juice of lemon
3 tbsp whiskey
Makes 12 x 175g (6 oz) puddings
1. Place the flour and baking powder into a large mixing bowl and rub in the soft butter.Add the other dry ingredients including the marmalade and spices.
2. Beat the eggs withthe milk and add to the mixture with the rind and juice of the lemon and the whiskey to make a dropping consistency, add more milk if necessary. Mix well together and makea wish!
3. Grease 12 x 175g (6 oz) mini pudding basins and divide the mixture between them.Cover with baking parchment, then a double layer of foil.
4. Place the basins in the large AGA roasting tin and pour in boiling water to come halfway up the basins.2, 3 and 4 oven AGA: Place the roasting tin on the floor of the Roasting Oven and simmer for 20 minutes then transfer to the floor of the Simmering Oven for 5-6 hours.
These puddings are best made ahead of Christmas, but a couple of weeks is sufficient.
On Christmas Day, place the basins in the Simmering Oven to heat through for 2 hours (no need for any water bath).
Serve with whisky sauce; make a sweet cornflour sauceand stir in six tablespoons of whisky just before serving.
Rayburn cooking: Start cooking at 200°C (400°F), Gas Mark 6 for 10 minutes thenturn the Main Oven down to Low and cook for a further 5 hours.
Conventional cooking: Start cooking at 200°C (400°F), fan oven 180°C, Gas Mark 6 for 20 minutes then turn the oven 140°C (275°F), fan oven 120°C and cook for a further 5 hours.
This recipe by Dawn Roads is taken from the 2011 AGA Recipe Calendar