These Mini Christmas Puddings make for a delicious festive treat. They’re lighter than traditional puddings and are best made ahead of Christmas, but a couple of weeks is sufficient.
Serves 12
Butter, for greasing
225g plain flour
2 tsp baking powder
1 tsp cinnamon
1 tsp ground nutmeg
225g fresh breadcrumbs
225g butter, softened
225g marmalade
3 eggs, beaten
225g sultanas
225g raisins
225g currants
3 tbsp milk
1 lemon, zest and juice
3 tbsp whisky
Preparation Time: 15 minutes. Cooking Time: 5 hours 20 minutes + 2 hours reheating
1. Grease 12 x 175g mini pudding basins with butter.
2. Sieve the flour, baking powder, cinnamon and nutmeg into a large mixing bowl. Stir in the breadcrumbs.
3. Beat the butter and marmalade together in a large bowl or stand mixer until evenly combined. Gradually beat in the eggs.
4. Fold the dry ingredients into the butter mixture until evenly combined. Add the sultanas, raisins, currants, milk, lemon zest and juice and whisky and mix well together to form a dropping consistency, add more milk if necessary. Don’t forget to make a wish!
5. Divide the mixture between the prepared pudding basins. Cover with baking parchment, then a double layer of foil. Place the basins in a deep sided AGA roasting tin and pour in boiling water to come halfway up the basins. Cover completely with foil.
6. Place in the oven CAST IRON OVEN: on the floor of the roasting oven or oven on R6, simmer for 20 minutes, use floor grid if you have one, then transfer to the grid shelf on the floor of the simmering oven or oven on B1 for 5-6 hours. FAN OVEN: preheated to R6/180oC/350oF for 20 minutes, then turn the oven to B2/120oC/225oF and cook for a further 5 hours.
7. Once cooked, allow to cool, cover with new foil and store in a cool dry place. 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, brandy butter or custard
