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Port Wine Pudding

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Preparation time
5 mins
Cooking time
1 hour 15 mins
Serves 4 - 6


  1. In a pan, make the caramel. Place 200 g of sugar and two tablespoons of water over low heat. When it starts to melt and color on the sides, stir with a wooden spoon to mix and melt evenly.

  2. When the caramel is no longer opaque, remove from the heat.

  3. Pour the caramel into the pudding mold, covering the central cone and spread along the sides with the help of a wooden spoon.

  4. In a bowl, place the sugar with the flour and orange zest.

  5. Add the eggs, milk and port wine.

  6. Beat lightly and pour into a pudding mold, spread with caramelized sugar.

  7. Cover and place inside a pan where the mold fits, with two fingers of water in the bottom, already boiling slightly (the mold must be firm on the bottom and not float in the water). Cover the pan and cook the pudding over medium heat for about 40 minutes.

  8. Lift the lid of the mold and test if the pudding is well cooked by touching it with your finger. The texture should be firm and smooth.

  9. Once cooked, remove the pan from the pan and let it cool and store in the fridge for 1 hour, then unmold.

Recipe Video