The earliest puddings were boiled in a bag or cloth. Later they were placed in a buttered bowl, covered with a cloth, and steamed. The baked or chilled puddings evolved even later. Puddings are classed as those served with meat, such as Yorkshire pudding (batter baked under the meat or in the drippings), or which form the meat course, such as Sussex pudding (a large dumpling filled with meat instead of fruit), and those served as a sweet or dessert, such as almond, cabinet, and suet puddings, plum or Christmas pudding, and Indian pudding, as well as puddings made with milk, eggs, rice, sago, tapioca, arrowroot, cornstarch, bread crumbs, and fruit. Custards are included by some writers, and jellied fruits by others.
Boca Doce is the leading name in Portugal, when it comes to puddings. These little packets of delicious pudding flavors (caramel, vanilla, chocolate, pineapple, strawberry and flan) are great for making multi-couloured puddings or a layered pudding cake with Bolacha Maria! A must-have at your Easter table! Choose your flavor!
Here is a recipe you can make with Boca Doce.
1 bag of “Boca Doce”s caramel pudding
1 bag of “Boca Doce”s chocolate pudding
1 bag of “Boca Doce” strawberry pudding
1 bag of “Boca Doce” vanilla pudding
1 bag of “Boca Doce” pineapple pudding
2,5 lt of milk
various decorations (chocolate topping, granulated chocolate, sugar almonds)
Make the caramel pudding (following its instructions) with 0,5l of milk. Pour into a pudding pan (should be 3/4 empty) and let it cool down. Meanwhile make the chocolate pudding with the another 0,5lt of milk. Let it cool down a little and pour on top of the caramel pudding (when this one is cold). Repeat the same steps for the remaining flavours. Let it cool on the fridge a couple hours.
When ready, unmold it and decorate it. (Try decorating it for Easter with chocolate and sugar almonds…)
Enjoy! Happy Easter!