Here I will share some recipes that I enjoy and hope you will to.
If you have any recipe requests from Madeira let me know and I will add them to this page.
Pudim de Maracuja (Passion Fruit Pudding)
1 litre cream 400g passion fruit pulp (about 8-10 passion fruit)
1 tin condensed milk 397g 8 leaves of gelatin
Mix the cream, condensed milk and passion fruit in a bowl. Melt the gelatin in a bowl with a cup of warm water, add each leaf one at a time. Once the gelatin is liquid you can add to the cream mixture stirring it well in. Pour the mixture into a large bowl or 8-10 individual ice cream bowls, and leave in the fridge for about 4 hours till set. You can also leave some of the passion fruit to the side just to put a little on the top once set.
You can use this method with any other fruit pulp, just replace the passion fruit. Raspberries, strawberries, mango all work well, just pulp the fruit down.
Tim Tam Tum
A popular licor at Christmas time and very easy to make. Looks great in nice bottles for a present.
0.5 litre Water 500g Sugar
0.5 litre Sweet Madeira Wine 100g Raisins
0.5 litre Aguadente ( or use Vodka) 30g Prunes
6 black tea bags 1 vanilla pod
4 sticks cinnamon
In a saucepan bring all ingredients to the boil, except the Madeira Wine and Aguadente (or Vodka)
Let is simmer for 15 mins and then let cool. Now add the Madeira wine and the Aguadente (vodka) stir and place in a large Mason jar and leave in a dark cupboard for at least 7 days shaking a couple of times a day.
Then strain through muslin cloth into nice bottles, and enjoy this lovely licor at Christmas.
* You can leave the licor in the cupboard for a month or more to improve the flavor.
Sweet Thai Chili Sauce
Thank you to my friend Lexi for this great recipe.
How to make homemade Sweet Thai Chili Sauce (when you live outside the UK and can’t get all the
I love living on the island of Madeira, but because we are so isolated in the middle of the Atlantic, we
can’t always get the sauces, spices, foods that we love from back home. I recently started to
experiment with making the things I miss using alternative ingredients sometimes. Today I am going
to give you the recipe for this lovely, spicy sweet dipping sauce. It is really easy to do and you can
keep it in your fridge for up to 3 weeks. Remember, as each day passes the spice calms down, but its
You will need:
One red chili pepper ½ a cup of white wine vinegar
2 cloves of garlic 1 cup of water
1 cup (not mug) of white sugar
1 and a half tablespoons of corn flour mixed with 2 tablespoons of water, for thickening.
*If you like your sauce less spicy, remove the seeds from the chilli,
Chop your garlic and chili
Put the water, sugar, vinegar, garlic and chili in a pan on a high heat and bring to the boil. Turn the
heat down a little and keep it simmering for around 10 minutes.
Put the heat on to low and now stir in the corn flour mix, keep stirring whilst it thickens. Once its
nice and thick and sticky, turn off the heat and let it cool. You can put it in a jar, or just in a bowl with
foil or Clingfilm on the top…and there you go! Great for dipping chicken goujons, prawns, even just
Bolo do Caco
Traditional Garlic Bread 1 tsp salt
450g plain flour 200ml warm water
7g sachet yeast Garlic Butter.
100g sweet potatoes, peeled, cooked and mashed
Mix all the ingredients together with enough warm water to make a soft, kneadable dough, you may not need all the water, or you may need to add a little more . Knead, dusting with extra flour, for 10 minutes. Put in an oiled bowl, cover with clingfilm and leave in a warm place for 1 hour. Divide the mixture and shape into 8 flat rounds. Cover and leave to rise for a further 30 minutes. Heat a flat griddle or heavy frying pan and cook the bread for 8-10 minutes each side until browned and cooked through. Cut through the middle and spread with garlic butter
Madeira’s most traditional drink.
3 cups fresh lemon juice 3 cups fresh orange juice
0.5 cup honey
2-3 cups Aguardente (Sugar Cane rum from Madeira) (you can try with Vodka as well)
Place all ingredients together and mix well. Poncha is usually mixed with a Poncha stick called a Caralhinho. Start with 2 cups of Aguardente and taste if you need more alcohol then add more to taste. You can use other fruits as well. Passion Fruit, Tangerine, Strawberry and Kiwi are all popular on the island.
A very popular fritta at Carnival time. Sonho is the Portuguese word for Dreams, and these are light and fluffy and delicious.
You will need.
250ml water 100g butter
250ml milk 1 teaspoon cinnamon
9 med eggs zest of 1 lemon
300g flour pinch salt
Oil for frying mel de cana
Place the water, milk, butter, lemon zest, cinnamon and salt in a saucepan and bring to boil. Remove from heat and stir in the flour, bring it together to make a dough, now mix the eggs ONE AT A TIME into the dough bringing it altogether before adding the next egg. once all eggs are mixed in leave the batter mix in the fridge for about an hour.
Now in a pan heat the oil, you will need about half a saucepan full, get it very hot, you can drop a teaspoon of the batter into the oil, if it bubbles and cooks straight away its hot and ready to cook your sonhos.
With 2 spoons drop a good spoonful of batter into the oil do this to fill the pan then turn each one over when golden brown, once both sides are golden, remove from oil and place on kitchen paper.
Let cool and serve with Mel de Cana, sugar and cinnamon or maple syrup.
Bolo de Nata com Arroz
Thank you to my lovely Dutch friend Noud for sending this recipe, it really is delicious.
Utensils: well-sized bowl, balloon whisk, spring form of 20 cms diameter, rolling pin, cling film, preheated oven 200° C.
60 gr flour 350 ml milk
20 ml luke warm milk 60 gr risotto rice
10 gr melted butter 50 gr sugar
1 table spoon of beaten egg 1 tea spoon of vanilla essence
1 tea spoon of sugar 1 egg lightly beaten
1 pinch of dry yeast
1 pinch of salt
Put the flour, sugar, yeast and salt in a bowl. Stir to just mix. Now add the butter, the tablespoon of egg and the milk. Knead until you have a supple dough that does not stick. Do not use milk that is too warm, as it will make your dough rise, which is not what you want.
Cover and leave to rest a at room temperature for at least 30 minutes.
After about 15 minutes, start preparing the filling, in order to have both bottom and filling ready to bake simultaneously.
Bring to simmer the milk, with the vanilla essence, sugar and the rice in it. Keep stirring to avoid the rice sticking at the bottom of the pot. Keep it simmering in order to let it boil down to a loose porridge. Your rice should now be soft without a hard spot inside the grain. Once ready, take it off the heat source. When cooled down enough stir in the remaining egg.
Roll your dough into the shape of your spring form, slightly larger to allow for the sides of your tart.
Grease your tin with some butter, and now push your dough into the tin, stab a fork in the bottom in order to prevent it from forming bubbles. Pour the filling into the tin. Bake the tart in your preheated oven (200 C) for about 30 minutes. After about 20 minutes, start checking the colour of the top. It should be golden, if it seems to get too dark, cover it with aluminium foil to protect it.
Leave to cool and, if you like, decorate with whipped cream and chocolate flakes