Usually paired with olive jam and caramelized orange peel, practice associated with the dynamics arising from the social euphoria of the sixties with the implementation of the Cachão Agro-Industrial Complex; almost thirty years of new gastronomic experiences.
In the Terra Quente (Warm Lands) of Trás-os-Montes, where there was plenty of olive oil and honey, "honey puddings" were, therefore, oiled. In other words: oiled puddings or oil and honey puddings were made. As for the olive jam, this popular dessert was placed in a grinding mill oiled with honey and spread on the bread in the morning.
The pudding: Pour all the necessary ingredients into a bowl: eggs, sugar, a sip of olive oil, citrus or rosemary honey, lemon zest, and a little scent of lemon balm; mix the ingredients by hand until you get a homogeneous paste, and the sugar is completely melted. Place the mixture in a cake tin previously greased with thick oil and bake in a moderately heated oven. Let it rest in the tin and then unmould it onto the serving plate. When mixing the ingredients, the bowl must be immersed in a container with hot water to help dissolve the sugar; and the best oil to be used is a slightly bitter-spicy oil - from the first pressings. When serving, it can also be lightly drizzled with olive oil.
The olive jam: grate half a kilo of pitted olives, in order to give them that coarse aspect. Bring just under half a kilo of sugar to the point of seething, mix the grated olives and stir well. Then add a reasonably beaten egg, lemon zest and a drizzle of honey.