The mediaeval market, which will be inaugurated in conjunction with Holy Week on Thursday, April 17th, at 5:00 p.m., is the first of the thematic markets that the Department of Festivals in Santa Pola intends to expand in the vicinity of the Fortress Castle.

A new phase of this tourist attraction has commenced with the assistance of a specialised company, La Fragua de Vulcano. During these festive days, it provides tourists and residents with an intriguing leisure alternative within the Castle’s unparalleled setting.

In addition to the artisan and merchant stalls, a diverse array of activities will be conducted over the course of five days, such as musical entertainment, minstrelsy, circus performances, workshops, storytelling, and more.

The market is open from 11 a.m. to late at night, with the exception of Holy Week processions, during which the music and performances will be interrupted.

PROGRAMME

THURSDAY, APRIL 17th
17:00 – Opening of the medieval market
18:00 – Proclamation and opening musical parade. Welcome!
19:30 – Musical entertainment in the market
20:00 – Duendeando. A very funny character
21:00 – Medieval music parade
21:45 – On fire. Fire show

FRIDAY, APRIL 18th
11:00 – Opening of the medieval market
12:00 – Laughter and smiles. Medieval character
12:30 – Musical parade
13:00 – Medieval music in the streets
13:30 – The Juggling Jester
14:00 – The minstrels of music
18:00 – Musical parade
18:30 – Arrived from the East
20:00 – The minstrels of music
20:30 – The balance is in the street. Circus show
21:30 – Musical entertainment in the market
22:00 – Fire in the market!

SATURDAY, APRIL 19th
11:00 – Opening of the medieval market
11:30 – Viking Make-Up Workshop
12:00 – The Blind Pilgrim
12:30 – Musical parade
13:00 – Participatory children’s storytelling
13:30 – The Funny Minstrel of the Times
14:00 – Music and dance in the market
18:00 – Parades, music and dance
18:00 – Duendeando. Medieval character
18:30 – Participatory medieval dance workshop
19:00 – Musical entertainment in the market
19:30 – The comedian is on the loose
20:30 – Music and percussion workshop
21:00 – The minstrels of music
21:30 – Musical entertainment in the market
21:30 – On fire. Fire show

SUNDAY, APRIL 20th
11:00 – Opening of the medieval market
12:00 – Participatory workshop on medieval dances
12:30 – Duendeando. Medieval character
13:30 – Musical parade
14:00 – Participatory children’s theatre
18:00 – The comedian is on the loose
18:30 – Music and dance in the market
19:30 – Musical entertainment in the market
20:30 – Participatory Viking Runes Workshop
21:00 – The Cleric
21:30 – Participatory children’s storytelling
21:30 – Musical parade
21:30 – The Funny Minstrel of the Times
23:00 – Parades, music and dance
23:00 – Musical entertainment in the market
23:00 – Fire in the streets

MONDAY, APRIL 21st
11:00 – Opening of the medieval market
12:00 – The Cleric
12:30 – Musical parade
13:30 – The comedian is on the loose
14:00 – The minstrels of music
18:00 – Musical entertainment in the market
18:30 – Duendeando. Medieval character
19:30 – Musical parade
20:30 – The Funny Minstrel of the Times
21:00 – The minstrels of music
21:30 – Musical entertainment in the market
21:30 – Fire in the streets
23:00 – The market bids farewell until next year

See Santa Pola Tourist Website for more information https://www.turismosantapola.es/stp/web_php/index.php?contenido=esdeveniments_coconut&idEsdev=1317&title=mercado-medieval-santa-pola-2025&lang=4

The location of the castle in Santa Pola is here:

Spain, a land of vibrant culture and sun-drenched landscapes, is a culinary paradise, where each region boasts its own distinctive flavors. From the pintxos of San Sebastian to the hearty stews of Castile, the country offers a gastronomic journey that tantalises the taste buds. However, for a truly sun-kissed culinary experience, the Costa Blanca stands out.  

This south eastern stretch of Mediterranean coastline, renowned for its pristine beaches and azure waters, also offers a rich tapestry of gastronomic delights. The region’s cuisine is a celebration of fresh, local ingredients, reflecting its coastal location and fertile inland valleys. Seafood, naturally, takes centre stage.  

Think succulent prawns from Denia, grilled sardines enjoyed al fresco, and the ubiquitous paella, a dish that finds its most authentic expression here. Costa Blanca’s paella, often cooked over wood fires, features locally sourced rice, fresh seafood, and sometimes rabbit or chicken, creating a symphony of flavours that evoke the essence of the Mediterranean.  

Beyond seafood, the region’s fertile hinterland provides a bounty of fresh produce. Citrus fruits, almonds, and olives flourish, contributing to the vibrant flavours of local dishes. The “naranja” (orange) is a regional icon, finding its way into salads, desserts, and even savoury sauces. Almonds, meanwhile, are transformed into turrón, a sweet nougat that is a traditional Christmas treat, but enjoyed year-round.

The Costa Blanca’s culinary scene is not just about traditional fare. Modern restaurants are also making their mark, blending innovative techniques with local ingredients. Michelin-starred establishments and trendy tapas bars offer a contemporary twist on classic dishes, showcasing the region’s evolving gastronomic landscape.  

Local markets, like the bustling Mercado Central in Alicante, provide a sensory feast, revealing the region’s culinary essence. Here, you can find fresh fish, vibrant vegetables, and local delicacies, providing the perfect ingredients for a home-cooked Mediterranean meal.  

Whether you’re savouring fresh seafood by the sea, indulging in a hearty paella, or exploring the vibrant local markets, the Costa Blanca offers a culinary adventure that is as captivating as its stunning scenery. It’s a place where food is not just sustenance but a celebration of life, sunshine, and the rich tapestry of Spanish flavors. Sources and related content

Like our 12th-century Priory and the racecourse that runs directly by our Village Shop, we take great pride in the fact that Cartmel is the birthplace of Sticky Toffee. We began baking in the rear kitchen of our Village Shop more than 30 years ago, which is where Cartmel Sticky Toffee Pudding got its start.

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Serves: 4 Prep Time: 30 minutes Cooking Time: 1 hour 1 hour

Nutrition facts: 200 calories 20 grams fat

Rating: 5.0/5

( 1 voted )

Ingredients

• 225g Medjool dates
• 175ml boiling water
• 1 tsp vanilla extract
• 175g self-raising flour
• 1 tsp bicarbonate of soda
• 2 eggs
• 85g butter
• 140g demerara sugar
• 2 tbsp black treacle
• 100ml milk
• 1 scoop ice cream
• 175g muscovado sugar
• 50g butter
• 225ml double cream
• 1tbsp black treacle

Instructions

Stone and chop the dates quite small, put them in a bowl, then pour the boiling water over. Leave for about 30 minutes until cool and well-soaked, then mash a bit with a fork.

Stir in the vanilla extract. Butter and flour seven mini pudding tins (each about 200 ml / 7 fl oz) and sit them on a baking sheet.

Heat oven to 180C/fan 160C/gas 4. While the dates are soaking, make the puddings. Mix the flour and bicarbonate of soda together and beat the eggs in a separate bowl.

Beat the butter and sugar together in a large bowl for a few minutes until slightly creamy (the mixture will be grainy from the sugar).

Add the eggs a little at a time, beating well between additions. Beat in the black treacle, then, using a large metal spoon, gently fold in one-third of the flour, then half the milk, being careful not to overbeat. Repeat until all the flour and milk are used. Stir the soaked dates into the pudding batter.

The mix may look a little curdled at this point and will be like a soft, thick batter. Spoon it evenly between the tins and bake for 20-25 minutes, until risen and firm. Meanwhile, put the sugar and butter for the sauce in a medium saucepan with half the cream. Bring to a boil over medium heat, stirring all the time, until the sugar has completely dissolved.

Stir in the black treacle, turn up the heat slightly, and let the mixture bubble away for 2-3 minutes until it is a rich toffee colour, stirring occasionally to make sure it doesn’t burn.

Take the pan off the heat and beat in the rest of the cream. Remove the puddings from the oven. Leave in the tins for a few minutes, then loosen them well from the sides of the tins with a small palette knife before turning them out.

You can serve them now with the sauce drizzled over, but they’ll be even stickier if left for a day or two coated in the sauce. To do this, pour about half the sauce into one or two ovenproof serving dishes.

Sit the upturned puddings on the sauce, then pour the rest of the sauce over them. Cover with a loose tent of foil so that the sauce doesn’t smudge (no need to chill). When ready to serve, heat oven to 180C/fan 160C/gas 4. Warm the puddings through, still covered, for 15-20 mins or until the sauce is bubbling. Serve them on their own, or with cream or custard.