Mini Christmas Puddings
Makes 12 x 175g (6 oz) puddings.
- 225g (8oz) plain flour
- 1 tsp baking powder
- 225g (8oz) soft butter
- 225g (8oz) breadcumbs
- 225g (8oz) sultanas
- 225g (8oz) raisins
- 225g (8oz) currants
- 225g (8oz) marmalade
- 1/2 tsp cinnamon
- 1/2 tsp ground nutmeg
- 3 eggs
- 3 tbsp milk
- Rind and juice of 1 lemon
- 3 tbsp whisky
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. Beat the eggs with the milk and add to the mixture with the rind and juice of a lemon and the whisky to make a dropping consistency, add more milk if necessary. Mix well together and make a wish!
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. 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.
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 sauce and stir in six tablespoons of whisky just before serving.
Rayburn cooking: Start cooking at 200°C (400°F), Gars Mark 6 for 10 minutes then turn 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.