Pudim Azeitado



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.