We selected Portuguese cuisine and a recipe for Steamed Walnut Pudding. This recipe was from Danielle Champagne’s, volume 6 of International Cuisine: A Tasty Trip Around the World, which was published in 1992 by Transcript Pub. After searching through many websites and cookbooks, we chose this recipe because it is a traditional Portuguese wedding dessert. It contains a sweet wine from the very well known Portuguese island of Madeira, which adds a unique flavour to the dessert. We were quite intrigued by the absence of a starch component in this recipe. As well the picture presented in the cookbook was so great so we wanted to try it out. Last it sounded delicious and we wanted to be adventurous and make a recipe we were sure most people wouldn’t have tried before!

This exhibit was created by Sarah Martel (third year, Applied Human Nutrition) and Alana Freitag (third year, Applied Human Nutrition).