Carob Pudding

By Ana Mercês Sota


15 ml of milk
6 eggs
200 g of demerara sugar
Grated orange zest
2 tbsp of alfarroba flour
1 tbsp of cornflour
Cinnamon to taste
100 g of white sugar for the caramel
Cake mould with a lid for steaming


Put the white sugar in the cake mould and heat at a low temperature until it crystallises and starts to dissolve into a brown caramel; with a wooden spoon, crush the sugar until the caramel is uniform. Remove the mould from the heat and rotate it to make sure that the caramel covers the whole of the inside, including the centre. Put the caramel aside and leave to cool.

In a bowl, mix the cornflour, carob flour, sugar and milk with a whisk to avoid lumps.

Next, beat the 6 eggs and sieve them to remove any membranous parts. Add the eggs to the bowl and whisk the mixture into a smooth dough. Add the grated orange zest and powdered cinnamon, place the mixture in the mould and cover and steam in a pressure cooker for 15 minutes.

If you prefer to use the stove, place the mould in a pan of boiling water for 45–60 minutes at 180oC.