December 23, 2015
These dainty little snacks can be served as an after dinner desert or a late evening treat.
225g (8oz) plain flour
1 tsp 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. whisky
1 tub of glacé cherries (to decorate)
1/ Place the flour and baking powder into a large mixing bowl and rub in the soft butter until it is fully combined and resembles a crumble mixture.
2/ Add the remaining dry ingredients, spices, marmalade, breadcrumbs, sultanas, raisins and currents.
3/ Wisk the eggs with the milk and add to the dry mixture with the rind and juice of the lemon and the whisky. Mix until fully combined.
4/ Grease 12 x 175g (6 oz) mini pudding basins and divide the mixture evenly between them. Cover with baking parchment and a double layer of foil. Place the basins in the large Aga style roasting tin and pour in boiling water to come halfway up the basins (water bath). Add the glacé cherries to decorate
Place the 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.
The great thing about these cute mini Christmas puddings is that you can make them the week before you need them, and just put them in the shimmering oven for 2 hours (you don’t need to add a water bath this time).
You could serve these with thick double cream and/or brandy butter.
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