street in Albufeira

We were on holiday at the Cerro Mar Gardens in Albufeira in Portugal we made a couple of visits to the hotel restaurant. After some excellent swordfish it was time for pudding.

The dessert menu had a range of choices, but one caught my eye. It was Pudding and the English translation was Pudding.

Yes I could have asked the waiting staff what this was, but I decided to risk it and order it for my dessert.

I had no idea what Pudding would be, but there was an air of anticipation in what would arrive at the table.

This is what arrived.


This was a creme caramel.

It was quite nice, it’s not something I have had recently, I actually don’t think I’ve had it since the 1990s, or even earlier. It’s not something I would probably order, so it was nice to have the surprise.

Rhubarb Crumble


Over the last year or so I have been attempting cooking more deserts. One that has worked well for me has been rhubarb crumble.

The way I make this is I take some nice fresh rhubarb, cut it into half inch chunks, place in a saucepan, add a glass of white wine and some sugar and cook for about ten minutes.

The recipe I did look at talked about using port, well I didn’t have any port, but I did have some white wine in the fridge so I used that.

In terms of sugar, a lot depends on how sweet you like your crumble, I personally prefer a slightly more tart fruit filling over a sugary sweet one, so add sugar to taste.

Leave the fruit mixture to cool and make the crumble topping (or cheat and buy one).

Place the fruit mixture into a dish and top with the crumble mixture.

At this point, if I have made a few, I will place the spare ones in the freezer. If I want to eat it now place in a medium oven for 20 minutes or until the crumble starts to brown or the fruit bubbles through.

Serve with custard (or cream if you are that way inclined).


Nothing quite like a trifle.

That combination of sponge, fruit, jelly custard and cream that brings back the memories of childhood flooding back.

Oh and don’t forget that sprinkling of hundreds and thousands to top it off.

At Christmas you would add sherry for a little bit of a luxury and use flaked almonds for the topping.