List of British desserts
This is a list of British desserts, i.e. desserts characteristic of British cuisine, the culinary tradition of the United Kingdom. The British kitchen has a long tradition of noted sweet-making, particularly with puddings, custards, and creams; custard sauce is called crème anglaise (English cream) in French cuisine.
British desserts
B
The Bakewell tart is an English confection consisting of a shortcrust pastry with a layer of jam and a sponge using ground almonds.[1]
C
Banoffee pie is an English dessert pie made from bananas, cream and toffee from boiled condensed milk (or dulce de leche), either on a pastry base or one made from crumbled biscuits and butter.
Cherries jubilee is prepared with cherries and liqueur (typically Kirschwasser), which is subsequently flambéed, and commonly served as a sauce over vanilla ice cream.
A blackberry and apple crumble
F
- Flies graveyard
- Flummery
- Fruit fool
- Fudge
M
The Manchester tart is a traditional English baked tart consisting of a shortcrust pastry shell, spread with raspberry jam, covered with a custard filling and topped with flakes of coconut and a Maraschino cherry.
Mince pie is a small British fruit-based mincemeat sweet pie traditionally served during the Christmas season.
R
S
- Shortcake
- Shrewsbury cake
- Spoom
- Spotted Dick
- Strawberry rhubarb pie
- Syllabub
- Swiss roll
T
- Treacle tart
- Trifle
- Tea cake
V
- Victoria Sponge
Syllabub is an English sweet dish described by the Oxford English Dictionary as "A drink or dish made of milk (freq. as drawn from the cow) or cream, curdled by the admixture of wine, cider, or other acid, and often sweetened and flavoured."
Treacle tarts are prepared using shortcrust pastry, with a thick filling made of golden syrup, also known as light treacle, breadcrumbs, and lemon juice or zest. Pictured is a treacle tart with clotted cream.
British cakes
Battenberg cake is a light sponge cake.
Chorley cakes are flattened, fruit-filled pastry cakes, traditionally associated with the town of Chorley in Lancashire, England.
- Angel cake
- Banbury cake
- Battenberg cake
- Caraway seed cake
- Carrot cake
- Chelsea bun[4]
- Chorley cake
- Colin the Caterpillar
- Date and walnut loaf
- Dundee cake
- Eccles cake
- Fat rascal
- Jaffa Cakes
- Lardy cake
- Madeira cake
- Malt loaf
- Parkin
- Pink Wafer
- Pound cake
- Rock cake
- Sponge cake
- Tottenham cake
- Welsh cake
Caraway seed cake is a traditional British cake flavoured with caraway or other flavourful seeds. Caraway seeds have been long used in British cookery.
Malt loaf is a common snack food in the United Kingdom.
Welsh cakes are made from flour, sultanas, raisins, and/or currants, and may also include such spices as cinnamon and nutmeg.[5]
British puddings
Figgy pudding with flaming brandy
Queen of Puddings served with custard. The dish is a baked, breadcrumb-thickened mixture, spread with jam and topped with meringue. Variants of puddings made with breadcrumbs boiled with milk can be found dating back to the seventeenth century.
Scottish desserts
The black bun is a type of fruit cake completely covered with pastry. It is Scottish in origin, originally eaten on Twelfth Night but now enjoyed at Hogmanay.
- Abernethy biscuit[6]
- Black bun
- Clootie
- Cranachan
- Deep-fried Mars bar
- Dundee cake
- Empire biscuit
- Fudge doughnut
- Penguin
- Tipsy Laird
- Scottish Cake
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Empire biscuits are a sweet biscuit popular in the United Kingdom, particularly Scotland, and other Commonwealth countries.
Commercial products
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References
- Famous Bakewell Tart & Pudding Archived 2013-07-19 at WebCite, bakewellderbyshire.com, 2013. Retrieved 19 July 2013. Archived here.
- "Regional Dishes of North-West England". manchester2002-uk. Archived from the original on 5 January 2014. Retrieved 4 January 2014.
- Liddell, Carolyn; Weir, Robin (1996). Frozen Desserts: The Definitive Guide to Making Ice Creams, Ices, Sorbets, Gelati, and Other Frozen Delights. St. Martin's Griffin. pp. 29, 33, 185. ISBN 978-0-312-14343-5. Retrieved 14 August 2011.
- Foster, Pamela. Abbey Cooks Entertain. Pamela Foster. p. 50. ISBN 0988085909.
- "Traditional Welsh cake recipe". Visit Wales, Welsh Government. Retrieved 12 September 2013.
- Davidson, Alan (2006). The Oxford Companion to Food. Oxford University Press. p. 359. ISBN 0191018252.
External links
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