A focused dessert workshop in Elvas teaching sericaia, the region's cinnamon-dusted egg custard, served in the traditional way with ameixas de Elvas, the town's famous candied greengage plums. Participants take home their own baked sericaia and a small box of the candied plums.
Local Elvas producers and bakeries run this focused dessert workshop in the fortress town of Elvas, teaching sericaia, the Alentejo's cinnamon-dusted baked egg custard, traditionally served with ameixas de Elvas, the town's protected-origin candied greengage plums. The two-hour session is entirely dessert-focused, with no savoury course: participants measure and mix the sericaia batter, learn the low, slow baking technique that gives the custard its characteristic cracked cinnamon top, and while it bakes, hear how ameixas de Elvas are prepared by boiling and sun-drying greengage plums in sugar syrup, a process specific to the region. Ingredients, kitchen or workshop use, and instruction are included, along with a small take-home box of candied plums and the finished sericaia; participants take their own baked custard home rather than eating it on site, so the workshop does not include a sit-down tasting meal. Classes run in small groups in English and Portuguese, and the pace is relaxed, suited to visitors with no baking background.
| Price | €40-55 per person (approx $46-64) |
|---|---|
| Duration | 2 hours |
Good to know
- Operator
- Local Elvas producers and bakeries
Highlights
- Hands-on preparation of sericaia, the Alentejo's cinnamon-dusted egg custard
- Explanation of how ameixas de Elvas candied plums are traditionally made
- Take-home baked sericaia and a small box of candied plums
- Small-group workshop setting in the historic fortress town of Elvas
Tips for visiting
- The workshop is dessert-only, so eat beforehand if a full meal is wanted
- Baked sericaia is taken home rather than eaten on site, so plan onward travel accordingly
- Ask about gluten-free adaptation in advance if needed, since sericaia contains flour
- Elvas is a UNESCO-listed fortress town, so pair the workshop with a walk of the walls before or after
Frequently asked questions
Is the finished dessert eaten during the class?
Participants take their own baked sericaia home rather than eating it during the session, since it is typically served once cooled.
Can the recipe be adapted for gluten-free diets?
Sericaia traditionally contains flour, so gluten-free adaptation should be requested in advance and confirmed with the workshop host.
What is included in the take-home box?
Participants leave with their own baked sericaia and a small box of ameixas de Elvas candied plums.
Is this workshop suitable for children?
The hands-on baking format can suit older children accompanied by an adult, though it is primarily designed for adults.
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Sericaia & Elvas Plum Dessert Workshop
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