Christmas Dinner Inspiration with AGA

Christmas Dinner Inspiration with AGA

We are proud suppliers of AGA cookers and this is one of the most important times of year to have a good cooker within your kitchen. AGA’s are an investment in your household and one that will last for not years but decades. Benefiting not just your Christmas, but every Christmas in generations to come.

An AGA cooker is an appliance that has so many uses within the home and we know that everyone who has made the jump to cooking with an AGA would never go back – they are just that good. So at this festive time of year, we would like to supply you with 3 recipes taken straight from AGA’s website to allow you to use your AGA to its full potential this Christmas.


Choose a good, floury potato such as Desirée, Maris Piper or King Edward. Place even sized pieces of potato or parsnip in cold salted water and bring to the boil in a large AGA saucepan.

  • Parboil for 8-10 minutes, until the potatoes are starting to soften, then drain well for 5 minutes, until the steam subsides. Shake well in the colander or dry pan, to roughen the edges of each potato.
  • Heat your chosen fat or oil in an AGA roasting tin on the floor of the roasting oven until good and hot, then add the potatoes and turn so that they are well coated. If using several roasting tins or the hard anodised baking trays, rotate them so that they all enjoy a spell crisping up on the floor of the oven.

Goose fat makes great roast potatoes, failing that a mixture of two fats gives the best results, e.g. solid vegetable fat and sunflower oil, used 50:50. For parsnips, if not using honey or syrup elsewhere in your menu, a little added near the end of the cooking gives a great glaze, perhaps with a couple of tablespoons of brown or white mustard seeds. Alternatively, dredge with a little grated parmesan and parsley.


Choose sprouts that are all the same size so that they cook at the same rate.

  • Discard tired outer leaves and make a cross on the base in case of large ones.
  • Cook very fast at the last minute in salted boiling water on the boiling plate for 6-9 minutes until just tender.
  • For the fastest boiling select a large AGA pan with a very broad base which is ideal to get really bright and vibrant green vegetables.
  • Drain and toss in a little melted butter or toasted sesame oil. Brussels Sprouts can also be cooked ahead of time.
  • Boil in salted water for 6 minutes until just cooked, then drain and refresh by plunging into iced water for five minutes to arrest the cooking and set their bright green colour.
  • Drain again and chill. Re-heat in a pan with a small amount of water and a knob of butter just before serving.

Alternatively, they can be puréed with a little stock, cream or crème fraîche, seasoned and kept hot until wanted. The purée also re-heats well so can even be made the day before if necessary. Freshly ground black pepper and a little freshly grated nutmeg bring out the full flavour of Brussels Sprouts.


Makes 2 x 700ml (1¼ pint) and 1 x 850ml (1½ pint) puddings

  • 225g (8 oz) plain flour
  • 2 level tsp baking powder
  • 225g(8 oz) Demerara sugar
  • 225g (8 oz) butter
  • 225g (8 oz) breadcrumbs
  • 225g (8 oz) marmalade
  • 225g (8 oz) sultanas
  • 225g (8 oz) raisins
  • 225g (8 oz) currants
  • ½ tsp cinnamon
  • ½ tsp grated nutmeg
  • 3 eggs, beaten
  • 3 tbsp milk
  • 3 tbsp rum or brandy
  • Rind and juice of 1 lemon
  • Melted butter for pudding basins


  • Place the flour, baking powder, Demerara sugar and the butter into a food processor and pulse until the mixture resembles breadcrumbs.
  • Tip the ingredients into a bowl, one by one add all the other ingredients.
  • Mix well together and make a wish! Butter the pudding basins with the melted butter.
  • Place the mixture into each basin and smooth the tops.
  • Cover the basins with a circle of baking parchment and a double layer of foil.
  • Allow to stand overnight.
  • Place the basins in a large enough saucepan to accommodate each one (use two pieces of wood batons to stand the basin on) and pour in boiling water to come halfway up the basin.
  • Simmer on the simmering plate for 20 minutes then transfer to the floor of the simmering oven for 6-8 hours (or overnight)

Puddings are best made ahead of Christmas (2 weeks is sufficient). On Christmas Day wrap the whole basin in foil and place at the back of the Simmering oven for 2-3 hours. Serve with brandy butter or a whisky sauce – make a white sauce with cornflour and stir in 3-4 tbsp whisky before serving.

If these recipes have intrigued you, or you want to know more about AGA Cookers, you can visit our AGA Shop in either our Newry, Conlig (Bangor), Castle Street (Portadown), Lisburn, or Ladas Drive branches.

You can also call us on 028 9263 3972 or email us at [email protected]

Please select your region