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Macanese Sawdust Pudding aka Serradura

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Last week my friend Nina Chonker had called from Pune. As the conversation went along, she asked me how my cooking is coming along and that’s when I told her about my blog. Next was her request to put up some ‘quick to make’ recipes. After we hung up, I went through my ‘quick to make’ folder and came across this recipe, which I hadn’t tried for a long time. I still remember how we all relished this dessert the first time I made it last year.

The recipe I am talking about is Macanese Sawdust Pudding aka Serradura, which is a Portuguese dessert. I got this recipe from Wendy’s blog, My Buttery Fingers. I was amazed at the talent of this 17 year old girl. Back to the recipe, it’s very simple to make and tastes awesome. Even though Myself and J have been trying to cut down our sugar intake, we couldn’t resist ourselves. Meanwhile, D polished off two bowls of it in a go. 🙂 Why don’t you try it out yourselves?? Here’s the recipe..

Macanese Sawdust Pudding aka Serradura

Source: My Buttery Fingers

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Macanese Sawdust Pudding aka Serradura
Last week my friend Nina Chonker had called from Pune. As the conversation went along, she asked me how my cooking is coming along and that's when I told her about my blog. Next was her request to put up some 'quick to make' recipes. After we hung up, I went through my 'quick to make' folder and cam
Servings
Ingredients
Servings
Ingredients
Instructions
  1. Crush Marie biscuits finely in a food processor.
  2. Whip whipping cream to soft peaks.
  3. Add vanilla essence and condensed milk (Wendy suggests you add 2/3 first, taste, then add more if it needs sweetening).
  4. Continue whipping until stiff peaks are formed.
  5. Transfer the cream into a piping bag fitted with a plain 1 or 2 cm nozzle.
  6. Place a layer of biscuit powder into your bowl and pipe a layer of cream on top.
  7. Repeat until vessel is filled.
  8. Don't put too much biscuit, or the cream will adhere to only the top bits and the dessert will look messy.
  9. Chill in the freezer for two hours.
  10. When serving, leave it out for a while (around 10 minutes) for it to soften.
Recipe Notes

Next time you hear guests are coming, all you need to do is whip up some cream, crush some biscuits, layer them up, freeze and proudly present it. I am sure that the guests wouldn't stop praising.... 🙂

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  1. Kelly says:

    Wow what a great pudding dish, this looks so delicious! Love your presentation too 🙂 Great blog you have, so glad to be a new follower! xoxo

  2. Mareena Jerrish says:

    Thank You Kelly 🙂

  3. Bijuna says:

    Mareena, I tried this for Christmas and it turned out very well….

  4. Mareena Jerrish says:

    Great to know that Bijuna chechi 🙂 Thank you for the feedback…

  5. Kunjumol says:

    Mareena chechi, yesterday I tried this pudding. It was so delicious. Its pretty easy to make also. Instead of vanila essence I used lemon syrup and added some mixed berries to the cream& cond.milk mixture.coz I usually make a cheese cake which is almost similar to this so I mixed and matched the ingredients hhheee. It turned out really well!!!!

  6. Mareena Jerrish says:

    Well..in that case I should try your way too!! Anyway..happy to know that you liked it… 🙂

  7. anonymous says:

    but does amul cream holds its shape? or it will after i add condense milk

  8. Mareena Jerrish says:

    Amul cream does hold shape,provided its beaten using chilled beater, bowl,creametc.. What we require in thei recipe is soft peak.i.e you can see trails while u r beating and when u lift the beater soft peaks will form but will sink in soon. We are not looking for stiff peaks. (for any other recipe Amul cream definitely reaches stiff peaks)

  9. aborrowedbackpack says:

    Would hand-whipping work? or no?

  10. Mareena Jerrish says:

    Yes Hand- whipping would work.. Only that it will take longer time.

  11. aborrowedbackpack says:

    Thanks so much! 😀

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