Este pudim de mel é a sobremesa perfeita para quem procura um doce reconfortante e cheio de sabor. A combinação do mel com um toque de canela cria um aroma irresistível, resultando num pudim cremoso e delicioso que agrada a miúdos e graúdos. Ideal para um almoço de família ou para adoçar qualquer ocasião especial.

Ingredientes

     

  • 350g de Açúcar

    •  

  • 1 c.s. de farinha maizena

    •  

  • 2.5dl de água

    •  

  • 6 Ovos

    •  

  • 4 c.s. de mel

    •  

  • 1 c.chá canela em pó

    •  

  • Caramelo líquido

Preparação

     

  1. Aqueça o forno a 190ºC.

    2.  

  2. Num recipiente adicione o açúcar e a maizena e dilua esta mistura com a água.

    3.  

  3. Adicione os ovos, o mel e a canela em pó.

    4.  

  4. Unte uma forma grande (eu neste caso usei pequeninas) com caramelo líquido.

    5.  

  5. Verta o preparado do pudim nas formas e leve a cozer em banho-maria durante 1hora (para a forma grande) ou 20 minutos (para estas pequenas). Para confirmar, faça o teste do palito.

    6.  

  6. Deixe arrefecer completamente antes de desenformar.

Nota: Peço desculpa eu não escrevi a receita corretamente, um passo não estava claro e eu não tinha escrito a quantidade de ovos (estava escrito só ovos), a receita está correta agora 😀

For our English-speaking friends, here is the recipe, freshly translated from our kitchen to yours.

Honey Pudding

This traditional Portuguese pudding, or ‘pudim’, is a wonderfully simple yet elegant dessert, reminiscent of a classic crème caramel but with its own unique character. The stars of the show are the rich, floral notes of honey and a warming hint of cinnamon, which combine to create a silky, smooth custard that is both comforting and sophisticated. It’s a dessert that truly celebrates the beauty of simple ingredients.

To elevate this pudding, consider the type of honey you use. A dark, robust honey like chestnut or heather will impart a deep, complex flavour, while a lighter orange blossom or acacia honey will give it a more delicate, floral taste. This recipe is fantastic as is, but serving it with some tart fresh berries, like raspberries or redcurrants, can provide a lovely contrast to the sweetness.

The secret to its perfect, creamy texture lies in the ‘banho-maria’ (bain-marie) cooking method. This gentle water bath ensures the custard cooks evenly without curdling, resulting in that signature velvety smoothness. Don’t be tempted to rush this step; patience is the key to a flawless pudim!

Ingredients

  • 350g of Sugar
  • 1 tbsp of cornflour
  • 250ml of water
  • 6 Eggs
  • 4 tbsp of honey
  • 1 tsp of ground cinnamon
  • Liquid caramel, for the mould

Preparation

  1. Preheat the oven to 190°C (170°C Fan / Gas Mark 5).
  2. In a bowl, combine the sugar and cornflour. Gradually whisk in the water until the mixture is smooth and fully dissolved.
  3. Add the eggs, honey, and ground cinnamon and mix thoroughly.
  4. Coat a large pudding mould (or in this case, several small ramekins) with liquid caramel.
  5. Pour the pudding mixture into the prepared mould(s) and bake in a bain-marie for approximately 1 hour (for a large mould) or 20 minutes (for small ones). To check if it’s ready, insert a skewer into the centre – it should come out clean.
  6. Allow to cool completely before turning out onto a plate.