Serradura is also popular in Macau to this day. (The sawdust refers to crushed Marie biscuits, which are hard to find here, but our own Rich Tea make a good substitute.) As it's Christmas, I've jazzed up the basic recipe with tropical fruit and nuts – good mangos are thin on the ground in December, but you'll find tinned puree in the Indian section of large supermarkets, or whizz up a ripe one with a dash of lime juice or water if you get lucky.
- 50g unsalted cashew nuts, plus 6 to serve
- 12 rich tea biscuits
- 600ml double cream, chilled
- 100ml condensed milk
- Pinch of cardamom powder, or the seeds of 3 cardamom pods, crushed
- 450ml unsweetened mango puree
- Roughly chop the nuts, leaving the 6 extra aside for now, and put in a food processor with a couple of the broken up biscuits and a pinch of salt. Whizz to rubble, then add the remaining biscuits and process to make fine crumbs.
- Put the cream into a large bowl and whisk to soft peaks. Fold in the condensed milk and a pinch of cardamom powder if using.
- Put a layer of mango puree into 6 glasses, then top with a layer of crumbs and a layer of cream. Repeat until they're all used up, and refrigerate for at least 2 hours. Top with a cashew nut just before serving.
Break out the stickies to serve with this exotic pudding – why not try with a Moscatel de Setúbal the traditional fortified muscat from south-east of Lisbon?