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FijiFlavors · Braga
Pudding of egg yolks, sugar and Port wine, with an unexpected ingredient: bacon. It was created in the 19th century by the abbot of Priscos, a parish of Braga, who was a banquet cook for the court.
Traditional sweet from Braga, Braga
Also known as: pudim do Abade de Priscos
Illustrative images. The pictures in this guide are illustrations based on the real place, not photographs, and may differ from it.
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Pudim Abade de Priscos — Braga, Portugal
The Pudim Abade de Priscos is a smooth, glossy and very creamy pudding, amber in color. It uses many egg yolks, sugar and Port wine, scented with cinnamon and lemon peel. The surprising ingredient is bacon: thin slices are cooked in the sugar syrup and then removed, leaving flavor and texture without visible fat.
The recipe is attributed to Father Manuel Joaquim Machado Rebelo, born in 1834 in Turiz, in the municipality of Vila Verde, and abbot of the freguesia of Priscos, in Braga. According to the Municipality of Vila Verde, he was one of the most renowned cooks of his time, nicknamed the Papa of Cooks. He even headed banquets for the court of King D. Luís, who granted him the title of Royal Chaplain. He died in 1930, aged 96.
The abbot kept most of his recipes secret, but this pudding was one of the few he shared. The recipe began to be taught in Braga and spread to pastry shops and restaurants in the Minho region and across the country. Turismo de Portugal highlights the Pudim Abade de Priscos as Braga’s sweet.
The preparation requires patience. First a sugar syrup is made with the bacon, cinnamon and lemon, which is then strained and cooled. The yolks are beaten with Port wine and mixed into the syrup. Everything is cooked in a bain-marie in a caramelized mold, and the pudding is unmolded only when cold.
It is served in slices as a dessert. A glass of Port wine often accompanies it.
Braga, Braga
Created by the abbot of the freguesia of Priscos, in the municipality of Braga; Turismo de Portugal highlights it as the sweet of Braga.
Egg yolks, sugar, water, bacon, Port wine, cinnamon stick and lemon peel. Caramel for the mold.
Cold, in slices, as a dessert. It can be served with a glass of Port wine.
All year round; common at family lunches and celebrations in the Minho region.
Your questions
Father Manuel Joaquim Machado Rebelo (1834–1930), abbot of the freguesia of Priscos in Braga. He was a banquet cook, including for the court of King D. Luís, who gave him the title of Royal Chaplain.
Yes. Thin slices of bacon are cooked in the sugar syrup and removed before adding the yolks. The fat gives texture and flavor without appearing in the pudding.
Alone, cold, in slices. It is common to accompany it with a glass of Port wine, which is also an ingredient in the recipe.
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