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Description: Pudding yellow color, smooth in shape, without a hole in the center. In its composition there is regueifa. It is an emblematic dish of Valongo.
Special characteristics: The pudding is made with regueifa which is a bread made with wheat flour and kneaded with less water than normal bread. It is a kneaded dough, formerly beaten with a sledgehammer since the bakers did not have the strength to smooth the dough, an operation that is currently done mechanically.
Delimitation of the geographical area of production: Valongo, Gondomar, Santa Maria da Feira, Oliveira de Azeméis and Albergaria-a-Velha.
Ingredients used: Eggs; sugar; milk; lemon juice and zest; regueifa kernels.
Preparation: Boil the milk and then let it cool a little for 5 minutes. Add the core of the regueifa, cover and let it cool. Mix the egg yolks and eggs, but without beating them, with the sugar until a homogeneous mass is obtained. Pass the bread through the passevite and add it to the mixture, adding the lemon juice and zest. Everything is mixed.
Generously grease a large smooth pan with butter, without a chimney in the center, or two smaller ones. Sprinkle with breadcrumbs and pour the dough into it. Bake in a heated oven at 230 ºC for 5 to 10 minutes, until the crust is golden brown. Then, cover with aluminum foil, lower the oven temperature to 180 ºC and cook for another 50 minutes. Turn off the oven, leaving the cake there until the next day or until it cools completely, and only then does it unmold.
Product history: The excessive production of bread for consumption or breaks in sales can be at the origin of local culinary creations that use dry bread, such as bread pudding.
Source: Receitas e Sabores dos Territórios Rurais, MINHA TERRA, 2013
