A delicious take on bread and butter pudding made with hot cross buns and custard. The best hot cross buns to use are those which are lightly spiced, as these give a good flavour to the cooked pudding. Many thanks to AGA Specialist Dawn Roads for this lovely recipe.
We’ve used plant-based ingredients here for vegan baking. It’s so delicious and moist, you really wouldn’t know the difference! The gentle radiant heat of the AGA is perfect for vegan baking where traditional convection and fan ovens can produce a dry, crumbly texture.
Whether you’re following a plant-based diet, are baking for someone with an egg or dairy allergy, the hens have gone off the lay or you’ve simply run out of eggs, this chocolate traybake is a deliciously moist chocolate recipe that’s handy to have at the ready.
A simple and fun treat to make with children. Chocolate bark is delicious enjoyed on its own, used to decorate a dessert, or bagged and given as a gift. Personalise with your favourite toppings such as sweets, popcorn or pretzels.
Easy to bake classic brownies cook perfectly in the AGA. Fun to make them into brownie pops by dipping in melted chocolate and decorating with nuts, dried fruit or sprinkles. Many thanks to AGA Demonstrator Naomi Hansell for this lovely recipe.
These fun meringues are perfect for decorating festive desserts and also make great gifts. They are super simple to bake using the AGA simmering or warming oven. With thanks to Naomi Hansell for this recipe.
The AGA Trifle Bowl is perfect for this fun showstopper dessert. Ready made trifle sponges, custard and gingerbread people are useful ‘cheats’ for this dish. With thanks to Naomi Hansell for this wonderful recipe.