How to pronounce Pudim Abade de Priscos

In the International Phonetic Alphabet it is /puˈðĩ ɐˈβaðɨ ðɨ ˈpɾiʃkuʃ/. In plain English letters that is poo-DEEN ah-BAH-deh deh PREESH-koosh, with the stress on the syllable in capitals. There is no recording by a native speaker yet, so use the spelling and the IPA.

What is Pudim Abade de Priscos?

Pudim Abade de Priscos is a dessert of Portugal. Where it comes from: Braga. People usually eat it on festive days and at teatime. Its main ingredients are egg and pork. It tastes sweet and rich.

Where Pudim Abade de Priscos comes from

Pudim Abade de Priscos is one of 42 signature dishes of Portugal on this map. See all dishes from Braga.

• Caldo verde · Soup & stew · Minho

  Caldo verde means "green broth".

• Papas de sarrabulho · Soup & stew · Minho

  Papas de sarrabulho is a thick winter porridge from the Minho, in north-west Portugal, eaten especially around Porto, Guimarães, Braga, Amares and Barcelos.

• Rojões à moda do Minho rojões à minhota · Main dish · Minho

  Rojões à moda do Minho are chunks of pork with some fat left on, cut from the shoulder, leg or belly and fried in lard in a pan, ideally an iron one.

• Pastel de nata · Dessert · Belém, Lisbon

  The pastel de nata is a small tart of crisp, flaky pastry filled with egg custard and baked at very high heat until the top is scorched in spots.

• Bacalhau à Brás · Main dish · Lisbon

  Portugal has loved salt cod, bacalhau, since its fishermen sailed to Newfoundland in the 16th century, and people say there is a recipe for every day of the year.

• Francesinha · Main dish · Porto

  The francesinha, "little French girl", is Porto's giant sandwich: bread layered with steak, ham, sausage and linguiça, covered in melted cheese, often with a fried egg on top, and drowned in a hot sauce of tomato, beer and spices, with fries.

Food of Portugal

Dishes like Pudim Abade de Priscos in other countries

Same type of dish and similar main ingredients as Pudim Abade de Priscos:

• Ensaïmada · Dessert · Mallorca (Balearic Islands), Spain

  The ensaïmada is Mallorca's spiral pastry, a coil of light, sweet, fermented dough.

• Gâteau basque · Dessert · Labourd (Basque Country), France

  The gâteau basque is a traditional cake of the French Basque Country, typical of Labourd and part of Lower Navarre.

• Bakewell pudding · Dessert · Derbyshire, United Kingdom

  Bakewell pudding is a flaky pastry case with a layer of jam, covered with a rich filling of eggs and almond paste that sets like a custard.

• Mattentaart Geraardsbergse mattentaart · Dessert · East Flanders, Belgium

  Mattentaart is a tart from Geraardsbergen in East Flanders: puff pastry above and below a filling of matten, curds made from whole milk and buttermilk, mixed with eggs, sugar and almonds.