Olive Oil and Honey Pudding

We know this recipe as originating from Proença-a-Nova, but we know it is made in a similar way throughout Beira Baixa, in some areas of Trás-os-Montes, and in Ribatejo. These are lands of good olive oils and good honey. It should be beaten very little, and entirely by hand. Experience tells us that the heat of the hand helps dissolve the sugar. If you want to use an alternative mixing method (like an electric mixer), the bowl must be immersed in a container of hot water to assist in dissolving the sugar. If this precaution is not taken, this pudding—which is otherwise so simple and yields such great results—runs the risk of having the sugar settle at the bottom of the mold, making it difficult to remove. Traditionally, it is a dessert served without accompaniment, but we dare to recommend pairing it with slices of pineapple or orange. A Beira Baixa olive oil would be highly appropriate for this recipe. If unavailable, use northern Alentejo olive oils, Ribatejo olive oils of the Galega variety, or some new Trás-os-Montes olive oils.