Don’t let yourself be fooled by using bacon on this pudding, the Abbot knew what he was doing! You barely feel the taste of pork, however, you get that incomparable taste of the yolks, wrapped with notes of Porto wine. It is velvety and melts in your mouth, vanishing. It’s divine! <br />Its creator, Manuel Joaquim Machado Rebelo or, as he’s known, Priscos Abbot, despite the many virtues that he had, it was in the art of cooking that he has demonstrated his genius and, therefore, considered one of the greatest Portuguese cooks of the XIX century. He was also graced by His Majesty, King Luís of Portugal, with the title of Honorary Chaplain of the Real House in 1874, once the Abbot prepared great and sumptuous banquets for the royal family, prelates, ministers and aristocrats, during his lifetime. <br />This is a typical pudding from Braga, Portugal and it was one of the finalists at the 7 Wonders of Portuguese Gastronomy. <br />Recipe adapted from Traditional Portuguese Cooking by Maria de Lourdes Modesto. <br />Find the recipe at www.kikalicious.com

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