Ponte de Lima Franciscan Pudding
Also known as: Ponte de Lima Tangerine Pudding · Saint Francis Convent Pudding
Eggs, sugar and tangerine juice in a convent pudding baked in a water bath.
- Origin
- Ponte de Lima, Alto Minho
- Region
- Ponte de Lima
- Season
- Autumn and winter · tangerine season
Ponte de Lima’s Pudim Franciscano is also presented as tangerine pudding. The formula attributed to the Convent of Saint Francis mixes many eggs with sugar and tangerine juice, pouring the mixture into a caramel-lined mould before baking it in a water bath.
Once unmoulded, it is smooth, firm and rich beneath a caramel coating. Tangerine perfumes the custard and slightly lifts the concentration of yolk and sugar.
- Eggs
- Sugar
- Tangerine juice
- Caramel
- Cinnamon, depending on the recipe
Dense silky custard, richly sweet, with toasted caramel and a tangerine-citrus aroma.
Some versions also perfume the caramel with cinnamon. The names Franciscan pudding and tangerine pudding appear as alternative designations for the speciality.
It is associated with Ponte de Lima’s convent and regional sweet traditions; check availability at local restaurants and sweet shops.
A short espresso or a small glass of fortified wine.
The Lima Valley guide cites Franciscan or tangerine pudding among Ponte de Lima’s specialities. A published recipe directly identifies it with the town’s Convent of Saint Francis. The sources do not state the exact date when it entered the local repertoire.
Sources: alimentacao.altominho.pt · cozinharsemstress.pt
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