Method
Grease a 1.2 litre (2 pint) pudding basin. On the simmering plate or a low heat, mix the first three ingredients together until the sugar has dissolved, then transfer to the boiling plate and bring to the boil. Cook at a moderately fast rate for four minutes before pouring into the basin. 

Beat the remaining ingredients together until well combined, two minutes by hand or for thirty seconds by machine, scraping down the mixture with a spatula twice. Pile the mixture into the basin, and level it off. Cover the top with a circle of parchment and a pleated piece of foil and secure. Stand it on a trivet in a pan with boiling water coming halfway up the basin.

The Aga Cake Baker is an excellent utensil for steaming puddings, as its internal carrier makes it easy to manoeuvre the hot pudding ready for serving. 

Aga Tip
If you’re using an aluminium pan, place a slice of lemon in the water to prevent any discolouration.

2, 3 and 4-Oven Aga
Bring to the boil and simmer for 30 minutes on the simmering plate, then it transfer to the simmering oven for 2½-3 hours. No topping up will be necessary.

Conventional Cookers 
Cover and steam for 1½-2 hrs, keeping the water topped up as necessary.

Turn out onto a warm plate and serve with custard or cream.