• 1h30
• serving

Ingredients

- 500 g sugar
- 8 eggs
- 2 tablespoons Andorinha Vintage Extra Virgin Olive Oil
- Honey
- Zest and peel of 1 lime

METHOD

Grease a pan and leave it in the fridge while the pudding is prepared.
Meanwhile, heat up the oven to 180 ºC.
Suggestion:
All ingredients must be at the same temperature.
Therefore, we recommend taking the eggs out of the fridge in advance;)
Place all the ingredients in a bowl and mix with your hands, just as long as necessary to make a smooth mixture and let the sugar melt.
Place the mixture in a pan and bake in a medium oven (180 oC) for 40 to 50 minutes.
Make sure it is cooked through by sticking a chopstick in the pudding. The chopstick should come out clean.
Let the pudding rest in the pan for 5 minutes then remove it from the pan.
Below is how to prepare the olives confit to go on the side:
Ingredients
- 200 ml Andorinha Extra Virgin Olive Oil
- 100 g black olives
Preparation
Add the olives and Andorinha Extra Virgin Olive Oil in a pan and bake, covered, for 2 hours, at 100 ºC.
Let it cool.