The pudding is unique in that it contains bacon and a very large number of egg yolks — fifteen in total.

"[1] In 2011, the Abbot of Priscos pudding was one of the runners-up in the Seven Wonders of Portuguese Gastronomy competition.

Sugar is mixed in water with lemon zest, a cinnamon stick, and a piece of fresh bacon.

The syrup is brought to a boil and then passed through a strainer into a bowl with fifteen egg yolks and a small glass of tawny or vintage Port.

The resulting mixture is then cooked in a bain-marie, in a mould lined with caramel.