Sericaia (Alentejo Cinnamon Egg Pudding with Plums)
A puffed, golden baked egg pudding scented with lemon and cinnamon, served warm with plums in syrup as they do in Elvas.
- Time1 hr
- LevelMedium
- Costabout £0.57 a head
- Oven180°C (160°C fan)
Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.
Ingredients
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Method
- 1
Heat the oven to 180°C (160°C fan). Grease a 1.5 litre ovenproof dish with butter.
- 2
Put the milk, butter, lemon peel, cinnamon stick and salt in a pan. Heat until the butter melts and the milk just boils, then remove the peel and cinnamon.
- 3
Tip in all the flour at once and beat hard with a wooden spoon over a low heat for 1 to 2 minutes until you have a thick paste that leaves the sides of the pan. Cool for 10 minutes.
2 min - 4
Beat in the egg yolks one at a time, then the sugar, until smooth.
- 5
Whisk the egg whites to stiff peaks. Fold a spoonful into the paste to loosen it, then fold in the rest gently.
- 6
Pour into the dish and bake for 30 to 35 minutes until risen, golden and just set in the middle. It will sink a little as it cools.
35 min - 7
Dust with ground cinnamon and serve warm, with the plums and a spoonful of their syrup.
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.