Sweet porridge is a recipe that is traditionally prepared in Spain for All Saints' Day (November 1st), especially in Andalusia and in the Badajoz region (Extremadura). Although they are reminiscent of custard, the process is more similar to that of a bechamel, so the result is a kind of sweet, creamy bechamel with exquisite and fragrant nuances.

The aromatic and sweet flavor of cinnamon and anise (matalahúva), together with the delicate citrus essence provided by lemon, make this classic All Saints Day dessert one of the most stimulating for the senses.

Popularly, this recipe is also known as 'Puches', which comes from the Latin word 'pultes', which is how the Romans called this dessert, as can be seen in the oldest cookbook on record to date: 'De re codamientos'; book written between the 1st, 2nd and 3rd centuries AD and which houses the recipes of Marco Gavio Apicio.

In fact, it was not until the 15th century when the term 'porridge' appeared, so it is not surprising that the most widespread name to refer to this dessert is 'puches', a word that some linguists consider to be one of the most ancient languages of the Castilian language, having even given a name to the pot.

This vegetable version is a more delicate and light recipe of the traditional dessert, since it is made without animal milk and, therefore, its flavor is more refined and does not contain lactose, cholesterol, or trans fats. On the contrary, what it does contain are isoflavones , protein , B vitamins (especially vitamins B6 and B9 or folic acid ), phosphorus , potassium , magnesium and fiber .

On this occasion, in addition, we have made the porridge using whole wheat flour, so they are even more nutritious, since all the nutrients of the whole wheat grain are used and it contains a higher level of fiber , as well as essential amino acids , vitamin E , vitamins of group B ( B1 , B3 and B9 or folic acid ) phosphorus , iron , magnesium , potassium and zinc .

As can be seen in the photos of this recipe, sweet porridge is used to accompany croutons (fried bread cubes), but they are even more exquisite, if possible, accompanied with fried almonds or walnuts, as well as more interesting nutritionally.

If we look closely at its characteristics, this dessert is slightly reminiscent of rice pudding (although with a softer and finer texture), as well as Catalan cream (despite the fact that the latter does not use wheat flour and has a thin layer of roasted sugar), which gives you an idea of how absolutely irresistible it can be. And it is a delicious treat, with a sweet and unmistakable aroma and that, in addition, it is very simple and easy to prepare.