“Pudim de Vinho Fino” (Pudding of Fine Wine) is for me the dessert that describes the place where I was born and grew up: The North of Portugal. My grandmother’s signature pudding, yellow of eggs, then slightly tinted with a small glass of “the fine wine” which is a dark tawny port or, even better, a drop of Vintage opened for a special occasion. I have learnt to cook this dessert from an early age, mesmerised by the process of beating the incredibly rich yolks, with golden sugar, the coating of the zinc pudding base with dark caramel that I would watch from afar being burnt on her stove. If there were some caramel spare, she would make these little sweets, wrapped with kitchen parchment paper, later to be eaten by my cousins and I. Today, I present you with a variation on my grandmother dessert by adding the seasonal and delicious British rhubarb. The sharpness of the rhubarb contrasts perfectly with the sweetness of this traditional pudding.
“Pudim de Vinho Fino” (Pudding of Fine Wine) with Rhubarb
200g of rhubarb
1 tbsp of sugar
200g of sugar
200 ml of whole milk
75ml of red port wine
1 tbsp of corn flour
200g of sugar
200 ml of water
Chop the rhubarb in chunks and place it in a baking dish, sprinkled with sugar. Bake for 20 minutes. Remove from the oven, let it cool down completely and drain.
In a bowl, whisk the eggs and the yolks with the sugar. Mix in the cornflour and add the milk, followed by the port. Mix everything very well. Set aside.
Place the sugar with the water in a pan, and slowly let it boil till it darkens and thickens into caramel. Coat a pudding base with the caramel and pour in the pudding mixture. Cook in a bain-marie for an hour. Remove from the heat, let it cool down completely and place in the fridge overnight. Serve in slices with a drizzle of the sweet caramel from the pudding base.