Pudim Abade de Priscos

Pudim Abade de Priscos is a caramel-coloured pudding associated with Priscos and Braga. Portugal’s agriculture authority documents a version made with egg yolks, sugar, fatty pork, Port wine, lemon peel and cinnamon, cooked in a caramel-lined ring mould.

Part of the sugar is caramelised and used to coat the mould. The remaining sugar forms the syrup with thin slices of fatty pork, lemon peel and cinnamon.

The syrup is heated until it reaches the thread stage. It is taken off the heat and strained before the egg yolks and Port wine are added.

The mixture is poured into the mould already coated with caramel and cooked in a water bath. The mould gives the pudding its round shape and central hole.

The authority’s account links the pudding with Manuel Joaquim Machado Rebelo, the Abade de Priscos, and his cooking in Braga. Its description places this caramel-and-yolk dessert within the traditional foods of northern Portugal.