Serradura, aka ‘sawdust’ in in Portuguese, refers to the texture of biscuit crumbs. Serradura pudding originates in Portugal. The creamy, rich texture of whipped cream and delicate, dusty crumbs is a perfect combination. I love the aftertaste of milkiness lingering in my mouth. It’s also incredibly easy to make.
Unfortunately, this heavenly gourmet is quite fattening with all those whipped cream and condensed milk (◞‸◟) Don’t get me wrong, I love this dessert but it’s just, well .. you know girls. So my advice is that resist the urge to finish up everything in one go.
The ideal solution is, of course, to give away some as little gifts.
There’s a Chinese idiom 獨食難肥, similar to ‘taking the lion’s share’ in English, which literally refers to not getting fat by eating alone. You may wonder “What? I thought eating alone is what make a person fatter?” Well that’s actually the literal meaning, the true meaning of the idiom is that food seems less delicious when a person eats alone. Later on the meaning extended to not having efficiency and effectiveness without competition nor cooperation.
Anyway, as I said, don’t make too much in one go. I made 6 cups and finished 3 by myself ’cause my family is not that into desserts. And I swear I’ll never have any sawdust pudding again in 3 months at least (｡ŏ_ŏ)
The following ingredients serve 5-6 portions. If you want to have less, just prepare half of all ingredients by weight.
SERRADURA PUDDING aka SAWDUST PUDDING (No Bake!)
- 70 g Marie Biscults
- 200 ml Whipping Cream
- 35-40 g Condensed Milk
- 1/2 tsp Vanilla Extract
- Crush the Marie biscults into crumbs. Using a spoon, pass the crumbs through the sieve. The finer the crumbs are, the more delicate and fluffy the texture will be.
- Whisk the whipping cream until about 60-70%.
- Then add in condensed milk & a few drops of vanilla extract.
- Whisk the whipping cream until about 80-90% and you can see trails on the surface when you lift up the whisk (the texture is similar to softserve) .
- Put the mixture into a piping bag.
- Using a spoon, place a layer of biscult crumbs in a container.
- Use the piping bag to pipe a swirl of cream onto the crumbs, starting from the edge of the container. Continue layering.
- Repeat layering. After placing each layer of crumbs, gently press down the surface with a spoon.
- Assemble until the container is full, finishing off with a layer of whipped cream. With one hand holding a spoon on the cream, use the other hand to keep turning the container, so that the surface can be perfectly flattened.
- You can serve immediately. Or you can also store the puddings in the fridge for 2 hours or above and serve when the whipped cream gets harder.
- whipping cream should only be taken out from the the fridge right before whisking, as it becomes firm easily when it’s chilled
- Marie biscults can be replaced by Oreo biscults
- piping bag creates more even layers of cream, compare to using a spoon. however the cream may be easily melted by the high temperature of your hands, so it needs to be piped quickly.
Winter is coming soon anyway so who cares about calories? ╮(´_ゝ`)╭ Just dive into this scrumptious delight!