Mirandela Olive Oil Pudding — Published Version
This published version combines a cinnamon-and-lemon syrup with twelve yolks, six whole eggs and 150 ml olive oil, then bakes it in a water bath. Another documented Mirandela formula uses milk, condensed milk, Port and a different olive-oil proportion; it is a genuine variation and has not been silently merged into this recipe.
- Yields
- Not stated
- Prep
- Not stated by the source
- Cook
- 50 min baking, plus 10 min for the syrup
Ingredients
- 650 g / 22.9 oz (150 g for caramel; 500 g for syrup) Sugar
- 12 Egg yolks
- 6 Whole eggs
- 150 ml / 5.1 fl oz Olive oil
- 450 ml / 15.2 fl oz, plus a little to start the caramel Water
- 1 strip of peel Lemon
- 1 stick Cinnamon
Method
Put 150 g sugar in a pan, moisten with a little water, and cook without stirring until it becomes caramel.
Carefully remove from the heat, add 50 ml water, and stir until smooth. Use the caramel to coat a pudding mould.
Boil the remaining 400 ml water with the 500 g sugar, cinnamon stick and lemon peel for 10 minutes.
Remove the syrup from the heat, add the olive oil, and discard the cinnamon and lemon peel.
Mix the twelve yolks with the six whole eggs without incorporating too much air. Pour in the syrup in a thin stream, stirring continuously so the eggs do not curdle.
Pour into the caramel-lined mould and bake in a water bath in a preheated 180°C / 350°F oven for 50 minutes.
Leave to cool completely before unmoulding and serving.
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.
Read the editorial policy →
