Anissed sweet gachas [Hasty Pudding]

This is the dessert of the All-Saint's Day festivity. It is a hearty dish, as a result of its flavour and consistency.

It is another dish associated with poorer times, the flour dough satiating and energising but affording little nutritional value. In any case, this memory does not detract from one of the favourite desserts of those with the sweetest tooth.

Its use in a non-culinary manner was and indeed still is as common as the consumption of the dessert itself, which entails using the dough from the gachas to play an annoying practical joke. At the start of November, children would block up the locks with fresh dough, which once dry, would render the school or one of the grumpy neighbour's houses inaccessible, which they would be allowed to forget for the remainder of the year.


. Ā½ kg of flour
. 1 l of milk
. 2 dl extra virgin olive oil
. Ā½ l water
. 300 g sugar
. 100 g bread to make croutons
. 1 Teaspoon of aniseed coffee powder


Lightly fry the aniseed and flour in the frying pan in very hot oil. Add the milk and water to the mix. Allow to cook, stirring continuously, trying to ensure that it does not become too thick.

At this point, add the sugar and the croutons.


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