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How to make it…

Butter the inside of a 1.2-litre (2pt) pudding basin.  In a bowl, beat the butter and sugar until creamy, then add the eggs a little at a time, beating well until light and fluffy. Add a spoonful of flour if the mixture starts to split. Add the breadcrumbs and the rest of the flour and fold-in until combined, then add the dried fruit, glace cherries, orange zest, nutmeg and Madeira and fold together until thoroughly mixed.

Spoon the golden syrup into the bottom of the basin. Lay 5 slices of clementine or satsuma in the bottom, making sure they touch each other, in a star pattern.  Spoon half of the mixture on top of the fruit slices then add the remaining slices of clementine or satsuma against the sides of the bowl until it is completely covered.  Finally, fill with the remaining mixture and level the surface.

Now cover the basin tightly with a double layer of greased, pleated foil or greased, pleated greaseproof paper and tie securely with string.

Put the pudding onto a stainless steel pastry cutter in a large pan or on the trivet in the AGA cake baker and add enough boiling water to come about halfway up the basin.  Cover the pan, bring to the Boil on the AGA Boiling Plate or a hob.

2, 3, 4 and 5 Oven AGA:    Move the pan to the Simmering Plate and simmer for 15 minutes.  Now transfer the pan and its contents to the floor of the Simmering Oven and cook for 2 hours until the pudding is well risen. Use the Floor Grid for the AGA Total Control, AGA 60, AGA 3 Series and AGA eR7. 

Conventional hob: Simmer gently for 2-2½ hours until the pudding is well risen.