Pudim Abade de Priscos — Portuguese Caramel Pudding

A rich, silky caramel pudding of egg yolks, port wine and bacon fat, a speciality of Braga.

TIME BREAKDOWN
Prep: 30 min
Cook: 1h
Total: 1 hour 30 minutes
Vegetarian
❌
Nuts
❌
Serves
8 people
Difficulty
Medium

Ingredients

  • For the caramel: 150g caster sugar
  • For the caramel: 3 tbsp water
  • 250g caster sugar
  • 400ml water
  • 1 cinnamon stick
  • Strip of lemon zest
  • 12 egg yolks
  • 2 tbsp port wine
  • 50g smoked streaky bacon (in one piece)
  • Boiling water, for the roasting tin

Method

  1. Heat the oven to 160°C (140°C fan). Make the caramel by heating the 150g sugar and 3 tbsp water in a pan until deep amber, then pour into a 1.2 litre mould or loaf tin, tilting to coat the base and sides.

  2. Simmer the 250g sugar, 400ml water, cinnamon stick, lemon zest and bacon for 15 minutes until syrupy. Remove the bacon, cinnamon and zest. Leave the syrup to cool for 15 minutes.

  3. Whisk the egg yolks, then slowly whisk in the warm syrup and the port. Strain through a fine sieve.

  4. Pour into the mould and cover with foil. Stand it in a roasting tin and pour boiling water around it to come halfway up the sides.

  5. Bake for 45 to 55 minutes until just set with a slight wobble in the middle. Cool, then chill for at least 6 hours.

  6. To serve, run a knife around the edge, place a plate over the top and invert, letting the caramel run over the pudding.