Sericaia is the great traditional dessert of the Alentejo, and a sweet found on the tables of Montemor-o-Novo and across the region.
The dessert is a baked egg pudding, made from eggs, milk, sugar, flour and cinnamon. It is traditionally cooked in an earthenware dish, where it bakes into a soft, lightly set pudding with a characteristic cracked, wrinkled surface and a generous dusting of cinnamon. Its texture is its signature: soft within, with that distinctive crinkled top.
Sericaia is classically served with Elvas plums — sweet preserved greengage plums — the pairing for which it is best known. It belongs to the Alentejo's rich tradition of egg-based, often convent-rooted desserts, and in Montemor-o-Novo it is the natural sweet conclusion to a regional meal.
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Sericaia
Destacados
- The great traditional dessert of the Alentejo
- A baked egg pudding with eggs, milk and cinnamon
- Cooked in an earthenware dish
- A soft texture with a cracked, wrinkled surface
- Classically served with sweet Elvas plums
Preguntas frecuentes
What is sericaia?
It is the classic Alentejo dessert — a soft baked egg pudding with cinnamon, known for its cracked, wrinkled surface.
What is sericaia served with?
It is classically served with Elvas plums, sweet preserved greengage plums — the pairing for which it is best known.
Is sericaia from Montemor-o-Novo?
It is a dessert of the wider Alentejo, found across the region, including on the tables of Montemor-o-Novo.