So many of our foodstuffs are not only vital for our sustination but also have healing properties. This is the case of the wonderful manuka honey. This type of honey comes from New Zealand and is produced by bees that feed on the pollen of the flowers of the Manuka bush. This bush, also known “Tea Tree”, has anti-bacterial properties therefore the honey that is produced from it acquires those properties and benefits our health. This week I have invested in a pot of this thick, scented and strong honey and decided to bake a traditional pudding from the Alentejo region in Portugal which has honey in it. This is a very sweet dessert, not for the faint hearted and I suggest you serve this with a cup of strong unsweetened espresso.
Pudim de Mel Manuka/Manuka Honey pudding
175 gr of caster sugar
Rind of 1 orange
1 tsp of cinnamon
2 tbsp of Manuka honey
1 tbsp of unsalted softened butter
For the caramel
150ml of caster sugar
100 ml of water
In a bowl, whisk the eggs with the sugar and the butter till it resembles a fluffy paste. Add in the orange rind, the honey and the cinnamon powder. Beat well and set aside.
Meanwhile, put the sugar and the water in a pan and place it in the hob on a medium heat. Slowly let the sugar caramelise. When it reaches an amber colour remove from the heat. With care, coat a pudding base with the caramel and transfer the pudding mix into it.
Bake in a bain-marie for 45-50 minutes, on a medium heat. Remove from the heat, set aside till it cools down completely. Turn in upside down on a deep plate and place in the fridge for a couple of hours before serving.