Ingredients with Measurements:
- 1 cup granulated sugar
- 1/2 cup water
- 1/2 cup raisins
- 1/4 cup port wine
- 1/2 cup unsalted butter, softened
- 1/2 cup all-purpose flour
- 6 large egg yolks
- 1/2 cup heavy cream
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground cloves
- Pinch of salt
Special equipment needed:
- 9-inch round cake pan
- Large mixing bowl
- Medium saucepan
- Whisk
- Electric mixer
- Aluminum foil
- Large roasting pan
- Oven thermometer
Step-by-step instructions:
1. Preheat the oven to 350°F (175°C).
2. In a medium saucepan, combine the sugar and water. Cook over medium heat, stirring occasionally, until the sugar dissolves and the mixture comes to a boil.
3. Reduce the heat to low and simmer for 5 minutes, or until the mixture thickens slightly.
4. Remove the pan from the heat and stir in the raisins and port wine. Let cool.
5. In a large mixing bowl, beat the butter until creamy. Gradually add the flour, beating until well combined.
6. Add the egg yolks, one at a time, beating well after each addition.
7. Gradually add the heavy cream, cinnamon, cloves, and salt, beating until well combined.
8. Stir in the cooled raisin mixture.
9. Pour the mixture into a 9-inch round cake pan.
10. Cover the pan with aluminum foil and place it in a large roasting pan.
11. Fill the roasting pan with enough hot water to come halfway up the sides of the cake pan.
12. Bake for 1 hour and 30 minutes, or until a toothpick inserted into the center of the pudding comes out clean.
13. Remove the cake pan from the roasting pan and let cool to room temperature.
14. Cover the pan with plastic wrap and refrigerate for at least 4 hours, or overnight.
15. To serve, run a knife around the edge of the pudding to loosen it from the pan. Invert the pudding onto a serving platter.
Time:
Preparation time: 20 minutes
Cooking time: 1 hour and 30 minutes
Temperature:
Preheat the oven to 350°F (175°C).
Serving size:
Serves 8-10 people.
Nutritional information:
Calories: 420
Fat: 23g
Saturated Fat: 14g
Cholesterol: 215mg
Sodium: 35mg
Carbohydrates: 49g
Fiber: 1g
Sugar: 38g
Protein: 4g
Substitutions for ingredients:
- You can use any type of dried fruit instead of raisins.
- You can use any type of fortified wine instead of port wine.
Variations:
- You can add chopped nuts to the pudding mixture.
- You can serve the pudding with whipped cream or ice cream.
Tips and tricks:
- Make sure to cover the cake pan tightly with aluminum foil to prevent water from getting into the pudding.
- Use an oven thermometer to make sure the oven is at the correct temperature.
- Let the pudding cool completely before refrigerating.
Storage instructions:
Store the pudding in the refrigerator for up to 3 days.
Reheating instructions:
To reheat the pudding, place it in a preheated 350°F (175°C) oven for 10-15 minutes, or until heated through.
Presentation ideas:
Serve the pudding on a decorative platter with a dusting of powdered sugar.
Garnishes:
Garnish the pudding with fresh berries or a sprig of mint.
Pairings:
Serve the pudding with a glass of port wine.
Suggested side dishes:
Serve the pudding with a side of fresh fruit or a green salad.
Troubleshooting advice:
If the pudding is not cooked through after 1 hour and 30 minutes, continue to bake it until a toothpick inserted into the center comes out clean.
Food safety advice:
Make sure to cook the pudding to an internal temperature of 160°F (71°C) to ensure it is safe to eat.
Food history:
Pudim Abade de Priscos is a traditional Portuguese dessert named after the Abbot of Priscos, who created the recipe in the 19th century.
Flavor profiles:
This pudding has a rich, sweet flavor with hints of cinnamon and cloves.
Serving suggestions:
Serve the pudding as a dessert after a traditional Portuguese meal.
Related Categories
Cooking Method: N/A
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Region: Portuguese
Taste: Sweet, Rich, Fruity, Caramelized