Abade de Priscos Pudding


PORTUGAL Nov. 27. 2020

Cultural Broadcasting Team

This traditional Portuguese pudding was created by the Abbot of Priscos, Manuel Joaquim Machado Rebelo.
Rebelo was a parish priest in the district of Braga in the North of Portugal during the 19th century. Rebelo was also a very famous cook.
His dish is known for its uncommon ingredient, unsmoked bacon, and its silky texture.

For the pudding
400 g of sugar
15 egg yolks
500 ml of water
50 g unsmoked bacon
60 ml port wine
1 cinnamon stick
2 or 3 strips of lemon peel

For the caramel
150 g of sugar
150 g of water

Steamed pudding mold (16-18 cm diameter)
Small pot or frying pan to make the caramel
Pan (to make the syrup)
Aluminum foil and parchment paper
A pot bigger than the pudding mold
2 bowls

Start by making the caramel. In a small casserole or frying pan place 150 g of sugar and 150 ml of water and bring to boil, until it reaches an amber tone. Spread the caramel inside the pudding mold, covering the walls and the base of the tin. Allow it to cool and harden.

Next is the syrup. In a pan, put the water, sugar, bacon (cut into very thin strips), cinnamon stick and lemon peel in. Stir to dissolve the sugar and turn on the heat.
When it starts to boil, reduce to low heat. Remove it from heat when the mixture reaches 103 degrees Celsius.
Strain the syrup into a bowl.

In another bowl, break the egg yolks with a spoon and add the port wine. Slowly add the still-hot syrup to the egg yolk mixture, while stirring.
Strain the preparation and pour it into the caramelized form.

Place a sheet of parchment paper followed by a sheet of aluminum foil on top of the pan and finally place the lid, which must be tightly sealed so that no moisture enters the pan’s interior.
Place the pudding mold in a pan with two fingers of water and bring to the boil.
As soon as the water starts to boil, lower the heat, cover the pan, and let the pudding cook for about 45 minutes.

Remove the pudding from the pan, place it on a grid, remove the lid, the parchment paper and the aluminum foil and let it cool uncovered.

Remove it from the mold when it cools down. Keep it refrigerated and serve at room temperature.

Notes: The port wine can be substituted by another sweet fortified wine. If you can’t find unsmoked bacon you can also use smoked bacon.


PORTUGAL Nov. 27. 2020

Cultural Broadcasting Team