Pudim Abade de Priscos (Abbot of Priscos Pudding)

  • Total time - 5 hours
  • Prep - 30 minutes
  • Caramel Cooking - 10 minutes
  • Baking/Steaming - 1 hour
  • Chilling - 3 hours 20 minutes
  • Servings: 8
  • Country: Portugal
A rich, vibrant golden Pudim Abade de Priscos pudding drizzled with dark caramel, served on a plate.

This recipe requires precision, but the result is worth it. The pudding is always cooked in a water bath (bain-marie) to achieve a perfectly smooth texture. It is traditionally served chilled, drizzled with the caramel it was cooked in.

Abbé de Priscos was famous for adding pieces of 'toucinho' (smoked bacon/pork fat) to the syrup to release flavour. The pieces are removed from the pudding before serving, but their aroma remains. This recipe uses a modernized version with thin slices of bacon/ham for easier handling.

Ingredients

Caramel and Syrup Ingredients

  • 100 g granulated sugar (for caramel)
  • 300 g granulated sugar (for syrup)
  • 300 ml water
  • 50 ml Port wine (red, quality)
  • 1 piece lemon zest (wide strip without white pith)
  • 30 g smoked bacon or ham (very thin slices)

Pudding Base

  • 15 pieces egg yolks

Instructions

Step 1: Preparing Caramel with Bacon

In a pudding or bundt pan (with a volume of 1.5-2 l) with a hole in the centre, melt 100g of sugar with a tablespoon of water into a dark caramel. Carefully swirl the caramel around the sides of the pan.

While the caramel is still liquid, place the slices of bacon/ham on the bottom (the bacon should not touch the caramel on the sides of the pan).

Let the pan cool and the caramel solidify. Pour the Port wine onto the bottom.

Step 2: Preparing the Syrup

Pour 300 ml of water into a small saucepan and add 300 g of sugar and the lemon zest.

Bring to a boil and cook for exactly 5 minutes. Let the syrup cool completely.

After cooling, remove the lemon zest.

Step 3: Mixing the Mixture

In a medium bowl, lightly whisk the egg yolks – do not whisk for long, just until combined (we do not want air bubbles).

Pour the cooled sugar syrup into the yolks in a slow stream, stirring constantly. This mixture should be thinner than a standard pudding.

Strain the mixture through a fine sieve directly into the pudding mould with the caramel and Port wine. Remove any bubbles on the surface.

Step 4: Baking/Steaming

Cover the pudding mould with aluminium foil. Place it in a larger container (e.g., a baking pan) and fill it with hot water so that it reaches at least halfway up the pudding mould (water bath).

Bake in an oven preheated to 170 °C (338 °F) for about 45-60 minutes, or until the pudding is set but still slightly 'wobbly' in the centre.

Remove the pudding from the oven, take it out of the water bath, and let it cool completely at room temperature.

Step 5: Serving

Refrigerate the completely cooled pudding for at least 3 hours (ideally overnight).

Before unmoulding, loosen the edges of the mould (using a warm knife dipped in hot water) and invert the mould onto a serving plate. The remaining caramel syrup at the bottom should flow smoothly over the pudding.