History
Abbot Antonio Joaquim de Almeida of Priscos, born 1840, created this pudding in the kitchens of the parish of Priscos, five kilometres from Braga. The recipe calls for Port wine, twenty egg yolks, sugar, cured lard and a caramel that sets the amber colour. It was first served at religious banquets and spread through the Minho convents in the late 19th century. Modern Braga restaurants treat it as the pinnacle of the conventual dessert tradition. Palatial serves it as a dessert course; Docaria São Vicente sells it chilled to take away.
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Common allergens: Egg, Dairy, Sulphites
Make it at home
Ingredients
- 20 egg yolks
- 300g caster sugar
- 200ml tawny Port wine
- 100ml water
- 50g cured lard (toucinho), very finely diced
- 1 cinnamon stick
- For the caramel: 150g sugar, 3 tablespoons water
Method
- Make the caramel: cook 150g sugar in 3 tablespoons water without stirring until deep amber. Pour into a 1.5-litre pudding mould, tilting to coat sides. Set aside.
- Bring the 300g sugar, 100ml water, cinnamon and lard to a simmer for 5 minutes. Strain and cool to warm (not hot).
- Whisk the egg yolks in a bowl. Pour in the warm syrup gradually, whisking constantly. Whisk in the Port wine.
- Strain the custard through a fine sieve into the caramel-coated mould.
- Cover with foil. Bake in a water bath (bain-marie) at 160C for 1 hour 15 minutes until just set with a slight tremble in the centre.
- Cool completely in the mould, then refrigerate for at least 3 hours. Unmould onto a serving plate before slicing.
Tip from the editors. The lard is not optional; it gives the pudding its characteristic smoky undercurrent that Port alone cannot produce.
Where to eat pudim abade de priscos
Pudim Abade de Priscos in Braga
Palatial 1 ★ ★ 4.8
Braga's only Michelin star (2025) at Palatial, where chef Rui Filipe reinterprets Minho tradition through contemporary French-influenced technique.
Book2 to 3 weeks ahead
TipThe Tradition menu is the more grounded choice on a first visit; Innovation pushes further into technique.
Docaria São Vicente ★ 4.5
Founded in 1829, the oldest food specialist in Braga sells conventual sweets unavailable elsewhere: moletinhos, fidalguinhos and massapães made to order.
Why locals goFounded in 1829 in the São Vicente quarter, known to pastry specialists but absent from most tourist guides and with no delivery or social media.
TipPre-order a 24-piece mixed gift box 24 hours ahead for the full range. Walk-in buyers get what's left from daily production, usually by midday.
More places near Palatial and Docaria São Vicente
Not on this list, but close by, nearest first. Every one is in our guide with its address, hours and what to order.
- Palatial Vigna Wine bar, under 100 m away
- Nordico Coffee Shop Brunch, about 2.8 km away
- Michizaki Japanese, about 2.8 km away
- O Filho da Mãe Contemporary Portuguese and Latin American, about 2.9 km away
- Taberna do Migaitas Traditional Minho, about 2.9 km away
- Caldo Entornado Traditional Portuguese, about 2.9 km away
More cities are in research. Want pudim abade de priscos covered somewhere specific? Tell us where you want to eat.