Coimbra Poor Clares' Pudding
The regional recipe published in 2025 combines sixteen yolks with sugar syrup at the weak pasta stage, butter and orange peel. It bakes in a water bath in a ring mould and is served cold; the source states no temperature, baking time, syrup-water quantity or yield.
- Yields
- Not stated by the source
- Prep
- Not stated by the source
- Cook
- Not stated by the source
Ingredients
- 500 g / 17.6 oz Sugar
- quantity not stated Water for the syrup
- 16 Egg yolks
- 25 g / 0.9 oz, plus extra for the mould Butter
- as needed Orange peel
Method
Make a syrup with the sugar and water to the weak pasta stage, flavouring it with orange peel. The publication does not quantify the water.
Remove the orange peel when the syrup is ready.
Lightly beat the yolks with the 25 g butter until smooth.
Incorporate the yolk-and-butter mixture into the prepared syrup.
Pour into a buttered ring mould and bake in a water bath. The source provides neither temperature nor duration.
Keep refrigerated and serve cold, cut into thin slices.
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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