Serradura (Macau Sawdust Pudding)
Serradura is a Macau-style sawdust pudding layered with whipped cream, condensed milk and fine biscuit crumbs.
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4 hr 15 mintotal
15 min hands-on4 hr hands-off
Prep 15 min
- Serves
- 2
- Difficulty
- Easy
- Spice
- None
Ingredients
Quantities are for 2 servings.
Allow 4 hours of chilling after layering so the cream sets and the biscuit crumbs soften slightly.
Method
Place the digestive biscuits in a food processor and pulse into fine, sand-like crumbs. Or put them in a zip-lock bag and crush them well with a rolling pin. Keep aside.
In a large mixing bowl, pour the chilled whipping cream and add the vanilla extract.
Using a hand mixer, whip the cream on medium speed until soft peaks form.
Gradually pour the chilled condensed milk into the whipped cream while continuing to beat on low speed. Whip until stiff peaks form, but be careful not to over-whip into butter.
To assemble, take serving glasses or glass bowls. Spoon a layer of the fine biscuit crumbs evenly at the bottom.
Pipe or spoon a thick layer of the cream mixture over the biscuit crumbs.
Repeat the layers (biscuit crumbs, then cream) until the glass is full, ensuring the topmost layer is a dusting of biscuit crumbs.
Cover the glasses with cling wrap and refrigerate for at least 4 hours before serving.
4 hr
How to tell it's done
Serradura should have airy cold cream between fine sandy biscuit layers that soften but still keep contrast.
Getting it right
Tip
Crush the biscuits very fine and pipe the cream if you want clean layers. Coarse crumbs make the pudding feel dry.
What to serve it with
Serve straight from the fridge in small glasses with a final dusting of biscuit crumbs.
Common mistakes
- The cream layer collapses or turns buttery.
- Use cold cream and stop whipping once it holds peaks. Over-whipped cream becomes grainy and heavy.
Storing and reheating
Refrigerate serradura covered for up to 2 days. Do not freeze it because the cream texture changes after thawing.
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