Abbot of Priscos Pudding
This Braga pudding combines yolks and syrup with Port wine and a small amount of pork fat that gives it its celebrated silkiness. The recipe below halves Turismo de Portugal's published formula; it remains a large, intensely rich pudding intended for thin slices.
- Yields
- 12-14 thin slices
- Prep
- 35 min
- Cook
- 50-60 min
Ingredients
- 250 g Sugar, for the caramel
- 150 ml Water, for the caramel
- a few drops Lemon juice
- 250 g Sugar, for the pudding
- 125 ml Water, for the syrup
- 25 g Very fatty fresh pork fat or fatty cured ham
- 15 Egg yolks
- 25 ml Port wine
Method
Prepare an oven bain-marie: heat the oven to 180 °C / 350 °F and place a deep roasting tray inside with enough water to reach halfway up the pudding mould.
Make the caramel with 250 g sugar, 150 ml water and a few drops of lemon juice. Once amber, carefully pour it into a pudding mould and rotate to coat the base and sides.
In another pan, combine 250 g sugar, 125 ml water and the pork fat or fatty ham. Boil for 4 minutes, then remove the meat from the syrup.
Mix the yolks with the Port without incorporating air, using a whisk very gently or a spoon.
Whisk a ladleful of hot syrup into the yolks to temper them. Pour in the remaining syrup in a thin stream, stirring continuously.
Pass the mixture through a fine sieve directly into the caramel-lined mould. Cover tightly with foil.
Set the mould in the hot bain-marie and bake for 50-60 minutes. The edges should be set while the centre still trembles slightly; do not let the water boil violently.
Cool completely and refrigerate for at least 6 hours, ideally overnight. Run a thin knife around the edge and turn out onto a deep serving plate.
Sources for this recipe
The quantities and method were checked against the references below. Family recipes may vary; where no single official formula exists, we present a representative practical version and say so plainly.
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