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Hazel’s Christmas Pudding

Hazel’s Christmas Pudding

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) currants

½ tsp cinnamon

½ 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

Hazel worked all her life for AGA and this is her Christmas pudding recipe.

Serves 2 x 700ml (1¼ pint) and 1 x 850ml (1½ pint) puddings

Method
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 excluding the clementines. Mix well together and make a wish! Butter the pudding basins with the melted butter. Place the mixture into the basin(s) and smooth the top. Cover the basins with a circle of baking parchment and a double layer of foil. Allow to stand overnight. Place the basins in a large enough saucepan to accommodate each one (I use two pieces of wood batons to stand the basin on) and pour in boiling water to come halfway up the basin.

AGA Cooking
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. These puddings are best made ahead of Christmas but a couple of weeks are 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.

Conventional cooking
Simmer on the hob and reheat in a saucepan of boiling water for 2 hours on Christmas day.

 

 

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