I am always looking for new recipes especially at Christmas. I came across this “Pudim de Consoada” recipe in a Portuguese Christmas magazine and thought I would give it a try. The translation is Christmas Eve Pudding and the best way to describe it is that it is a combination of fruitcake and bread pudding.
This pudding has many of the goodies that we find in the traditional Bolo Rei/King’s Cake!
Almonds, candied fruit, raisins…
and let us not forget the brandy.
- 6 Portuguese day old buns
- 1 full cup of sugar (250gr)
- 1/2 cup melted butter
- 1/2 cup candied fruit mix
- 1 cup sliced almonds
- 1/3 cup raisins
- 5 eggs
- 2 cups hot milk
- 1/3 cup of Rum or Brandy
- 1 orange (juice and grated rind)
- 1 tsp cinnamon
- butter and sugar for cake pan
- Preheat oven to 350 degrees
- In a bowl, add the almonds, raisins and candied fruit mix, pour rum or brandy over mix. Set aside, allow to sit for at least 15 minutes.
- In a separate bowl add the buns that have been cut into small pieces. Pour the hot milk over the bread, cover and allow to rest for 15 minutes.
- Grease and sugar a cake pan.
- Add sugar and eggs to the bread mixture and mix well (make sure bread is mashed).
- Mix in the orange rind and juice, followed by the melted butter and cinnamon. Continue to mix.
- Finally mix in the rum fruit mixture.
- Pour the batter into the prepared pan.
- Place the cake pan into a large roasting pan, adding approximately 2 inches of boiling water.
- Allow to cook for 40 minutes in the water bath. Use a toothpick to check if pudding is done.
- Remove from oven and allow to cool in water bath.
- Remove from pan and decorate. I dusted mine with icing sugar.
Hope you give it a try and that your family enjoys it as much as mine did.
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