Português 
English (UK) 
Description: The pudding is made with eggs, sugar, bacon, port wine, lemon peel and cinnamon stick. It is cooked in a water bath in a fluted form spread with caramel.
Region: North.
Other denominations: Bacon pudding.
Special feature: Caramel-coloured pudding, round in shape, with a hole in the centre. Its composition includes bacon.
History: The Abbot of Priscos, whose name was Manuel Joaquim Machado Rebelo, parish priest of the parish of Priscos, municipality of Braga, where he was placed for 47 years, in addition to other virtues, was, without a doubt, one of the greatest Portuguese cooks of the nineteenth century and this just and deserved fame he enjoyed not only in the region but throughout the country. During his long existence, he prepared great and sumptuous banquets to pay homage to kings, princes, prelates, ministers, apostolic nuncios and eminent figures of the aristocracy, politics, arts and letters.
Use: It is considered a fine delicacy and few restaurants include it in their menu. Currently, it is made only in a few houses where the original recipe is respected, being much appreciated as a dessert.
Know-how: Remove part of the sugar, which caramelizes, and with which the mold is spread. A syrup is made with the sugar, the bacon in thin slices (according to the Abbot's original recipe, a piece of the "fattest" portion of the good ham from Lamego was cut), the lemon and the cinnamon. When it reaches the thread point, remove it from the heat, strain it and add the egg yolks and Port wine. Pour into the spread pan and cook in a water bath.
Source: Produtos Tradicionais Portugueses, Lisboa, DGDR, 2001
