Eivissenques Christmas Pudding

Preparation info

    • Difficulty


Appears in

Honey from a Weed

By Patience Gray

Published 1986

  • About

This is a survival of menjar blanc, mentioned in connection with the 14th century manuscript Sent Soví (p 32), whose ingredients have been noticeably reduced with the passage of the centuries, but which is nevertheless interesting. The recipe was given to Irving Davis by Senyor Joan Ribas of Cala Saladas and I quote it in full:


  • ‘1½ lb [675 g] of almonds, skinned (by soaking for a few minutes in hot water), dried and reduced to a fine powder in a mortar
  • 3 pints [38 fl oz] of hot water
  • 4 eggs
  • 2 sticks of cinnamon (or 2 large spoonfuls of powdered cinnamon)
  • 10 large spoonfuls of white sugar
  • a spoonful of salt
  • 4 spoonfuls of olive oil
  • a small spoonful of powdered saffron
  • 2 or 3 dry biscuits pounded


    ‘Heat the water. Put the pounded almonds in the centre of a bowl, break four eggs into it and mix with the almond flour. Add sugar. Put this mixture in the saucepan and with a wooden spoon mix well with hot water. Bring to the boil. Add the salt, the cinnamon and the pounded biscuits. After this mixture has cooked for an hour add the powdered saffron and the oil and cook for at least two hours.