PTG_Christmas Recipes_2017

Christmas Pudding
by Alexander Müller, CTO, Administration Intelligence AG
Ingredients:
200g dried apricots
150g candied orange peel
75g candied pineapple
100g candied Fidschi ginger
150ml white Rum
100g zwieback/rusk
75g flour
100g dried coconut
150g sugar
1/2 tsp cinnamon
1 pinch of allspice
100g butter
4 eggs
2 TL Macadamia nut syrup
2 TL vanilla syrup
100ml milk
1.5 tsp baking powder
10 buttered forms (à 150ml), best
to use preserving jars
Closed pudding is best within 1
week.
Preparation:
Cut apricots, orange peel, pineapple and ginger
into small pieces. Mix with rum in a bowl and let
it brew for 40 minutes.
Grind rusk and mix with flour, coconut, sugar,
cinnamon and allspice. Add the brewed fruits
and mix it well. Let it brew covered for at least 8
hours, best overnight.
On the next day, melt butter in a pot and let it
cool down, but don‘t let it get hard. Mix with
eggs, macadamia nut and vanilla syrup, milk
and baking powder. Knead well with the fruitrusk-mixture.
Fill 3/4 of the form with this dough and close the
jar.
Put jars into a large pot. Fill pot with water until
3/4 of the jar is surrounded by water. Take out
the jars again and bring water to a boil. Then put
in the jars again.
Let them cook with middle heat (not boiling water)
for 50 minutes. Take them out, let them cool
down and put into fridge.
9