CookEat Recipe
Pudding Portugal
Steamed-baked raisin and ground-rice pudding with orange sections and raspberry-kirsch sauce.
Method
Steps
Step 1
Heat two tablespoons rice flour, 237 mL milk and 57 g butter until boiling, then cool.
Step 2
Remove the seeds from two tablespoons dried Malaga-type raisins. Stir into the cooled rice mixture with two pasteurized yolks, 57 g sugar and one tablespoon Madeira for five minutes.
Step 3
Beat four pasteurized whites to a stiff froth and gently fold in.
Step 4
Transfer to a well-buttered one-quart pudding mould.
Step 5
Stand the mould in a pan with hot water reaching halfway up its sides. Bake in a preheated 165 °C conventional oven for forty minutes, until set and the centre reaches 74 °C.
Step 6
As the pudding approaches the end of baking, prepare the following sauce for immediate hot finishing.
Step 7
For the raspberry sauce, combine four tablespoons raspberry jam, 28 g sugar, 118 mL water and one teaspoon kirsch.
Step 8
Stir for about one minute, then boil for about two minutes, stirring.
Step 9
Unmould the hot pudding onto a large dish.
Step 10
Peel one orange, separate and neatly trim its sections, and arrange around the base.
Step 11
Spoon some of the prepared raspberry sauce over the pudding. Refrigerate any unused sauce promptly.
Step 12
Serve hot.
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