SERRADURA (PORTUGUESE SAWDUST PUDDING)

Serradura or Portuguese Sawdust Pudding is by far one of the easiest desserts to make.  It comprises of just a few ingredients viz Marie Biscuits, heavy whipping cream, condensed milk and vanilla essence.  Serradura translates to “sawdust” in Portuguese. This recipe doesn’t necessarily call for exact quantities, it would depend on the portions and also the type of serving bowls being used.  You can serve these as individual portions (looks lovely layered in a martini glass) or make a large portion to share.  I made mine in a trifle bow – was sufficient for 12 servings. The sweetness of the cream can be adjusted to each one’s preference.    

We were invited to a friend’s home for dinner last Saturday and I was making a dessert.  Since her menu was Goan food, I thought a Goan dessert would be apt.   When you think of Goan desserts, the first one that comes to mind is Bebinca, the queen of goan desserts.   I however have to thank my friend for mentioning the Serradura. This recipe has been sitting in my drafts for a very long time and there was no time like the present to finally make this dessert.   I wanted to jazz up the dessert a bit hence added some mango pulp to the topmost layer.  Do give this easy dessert a try. You just can’t go wrong with this one!!!

Ingredients:

36 to 48 Marie Biscuits

A few drops of green color for the 1^st layer

A drop of red and a couple of drops of yellow color for mango cream layer(optional)

1^st and 2^nd layers of sweetened cream

500 ml chilled cream

250 ml chilled condensed milk

A couple of drops of vanilla essence

Topmost layer of sweetened cream:

250 ml cream

100-125 ml chilled condensed milk

10-12 tbsp of canned Alfonso mango pulp

Method:

1. With the help of a food processor or mixer, blitz the Marie biscuits to form fine crumbs.  Divide into 3 portions.
2. 1^st and 2^nd layer: Beat the cream in a stand mixer bowl or with an electric whip till soft peaks form.  Then add the condensed milk and the vanilla essence and beat till medium-stiff peaks are formed.   Divide this mixture into 2 portions.   To one portion add a few of drops of green food color.  Add a couple of drops at a time.
3. For the topmost layer:  Beat the cream till soft peaks form.  Then add the condensed milk, color and the mango pulp and beat till medium-stiff peaks are formed.
4. Now to layer the dessert:  In my trifle bowl, I added the green layer of cream at the bottom; next added a layer of the biscuit crumbs followed by a layer of the white cream and the biscuit crumb.  I then added the topmost layer which is the mango cream followed by the last layer of biscuit crumb.  Lastly add your topping of choice. I have added some Aam Pappad (mango bars) and green glace cherries. 
5. Cover with cling wrap and refrigerate for at least 4 hours to allow the biscuit to chill and soften a bit.  It sets up nicely on overnight chilling.
6. Serve cold.

Notes:

• You can use any type of glasses -martini, wine; mason jars, glass dessert bowls when making individual servings.
• You can get as creative as you like with the toppings – toasted coconut, chocolate shavings, sprinkling of cocoa and cinnamon, fruits, mint leaves etc. etc.
• You could layer the cream with a piping bag.