Monchique Honey Pudding
The formula attributed to cooks from Monchique beats whole eggs with honey, olive oil, sugar, lemon and cinnamon, then bakes the mixture in a lard-greased mould. The same composition appears in a CCDR Algarve traditional-recipe publication. We preserve the historical instruction ‘moderate oven’ without assigning a temperature the sources do not provide.
- Yields
- 4 servings
- Prep
- Not stated by the source
- Cook
- About 1 hr
Ingredients
- 10 Eggs
- 4 tbsp Honey
- 4 tbsp Olive oil
- 400 g / 14.1 oz Sugar
- peel of 1 Lemon
- 1 tsp Ground cinnamon
- as needed Lard for the mould
Method
Grease a pudding mould thoroughly with lard.
Combine the whole eggs, honey, olive oil, sugar, lemon peel and cinnamon in a bowl.
Beat everything with a wooden spoon until the mixture is even and the sugar thoroughly distributed.
Pour the mixture into the greased mould and bake in a moderate oven for about one hour. The source specifies neither a temperature nor a water bath.
Remove from the oven, let it settle, and unmould before 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.
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