Pan de calatrava (Pudding from Calatrava)
Ingredients for 4 persons
- 3 eggs
- 1/2 litre whole milk
- 14 tbsp sugar
- 1 tsp grated lemon peel
- 4 large muffins/fairy cakes
Preparation: Take a small heavy-based saucepan and add 4 tbsp sugar and 1 tbsp water. Place over a medium heat until it takes the consistency of syrup.
Take a large bowl and mix the eggs with 10 tbsp sugar. Whisk until fully mixed into a soft, custard-like texture. Pour the milk into the bowl. Add the grated lemon and mix. Finally add the muffins, broken into small crumbs and stir lightly.
Heat the oven to a medium heat (140C, gas mark 6). Fill a large oven-proof saucepan with water, then place a smaller oven-proof mould inside it filled to 3/4 of its height with the pudding mix. Make sure the water is at least as tall as the mix but can’t get in contact with it. Place inside the oven and allow to cook for 1 hour until firm when pierced with a long needle.
Let the mould cool down for at least 1 hour. Turn over a large presentation plate and allow to set. If required, slide the handle of a spoon around the mould’s border to allow air in and help separate. Refrigerate.
Presentation: Pan de Calatrava is served cool. Take out of the fridge about 1/2 hour before serving to allow to thaw slightly.
Slice and present as you would do with cake, accompanied with hot coffee after a good meal.
Cooking tip: Make sure the muffin pieces are just the right size: small enough to be albe to form a smooth layer, large enough to float during the cooking process and become the base of the pudding once turned around for presentation.
The muffins can be replaced by other porous pastries: try sweet bread, italian tiramisu fingers, etc.
Also, try adding fruit -fresh or preserved- to the mix prior to entering the oven. The combinations are endless!
About this dish: Calatrava is a small village in the province of Murcia, famous for its santuary, the cross (a cross with 2 horizontal beams instead of the traditional single beam) and the Pan, a variation on Flan admired across the whole of Spain.
Curiosity: Pan de Calatrava is a variation on Flan. Legend says that Flan was strengthened with bread donated by the village folk at Calatrava’s monastery, becoming one of the dietary staples for the monks who lived there and who had access to the other ingredients -eggs, milk and sugar- at their own little walled farm. Today it is a sough-after dessert full of infinite possibilities and variation.
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