Frances Bissell

Papos d’Anjo

Angel Throats

Preparation info
  • Makes

    20–24

    • Difficulty

      Medium

Appears in
The Times Cookbook
The Times Cookbook

By Frances Bissell

Published 1995

  • About

This is a typical Portuguese dish, much easier to make than it might seem, rich and eggy, and first cooked for me by my friend Teresa Grilo.

Ingredients

  • 8 oz / 230 g caster sugar
  • ¾ pt / 140

Method

Butter and flour two bun tins. Dissolve the sugar in the water and cook it over a low heat with the vanilla pod. Meanwhile, beat the egg yolks until they are foamy and pale. Whisk the egg white until firm, and fold carefully into the egg yolks. Spoon the mixture into the bun tins - a scant tablespoon of the mixture in each should fill