List of British desserts

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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[edit]

A[edit]

B[edit]

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[edit]

E[edit]

F[edit]

G[edit]

H[edit]

A Happy Faces biscuit

I[edit]

K[edit]

L[edit]

M[edit]

R[edit]

S[edit]

T[edit]

British cakes[edit]

Chorley cakes are flattened, fruit-filled pastry cakes, traditionally associated with the town of Chorley in Lancashire, England.

British puddings[edit]

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[edit]

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.

See also[edit]

References[edit]

  1. ^ Famous Bakewell Tart & Pudding, bakewellderbyshire.com, 2013. Retrieved 19 July 2013. Archived here.
  2. ^ a b "Regional Dishes of North-West England". manchester2002-uk. Retrieved 4 January 2014. 
  3. ^ 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. 
  4. ^ Foster, Pamela. Abbey Cooks Entertain. Pamela Foster. p. 50. ISBN 0988085909. 
  5. ^ "Traditional Welsh cake recipe". Visit Wales, Welsh Government. Retrieved 12 September 2013. 
  6. ^ Davidson, Alan (2006). The Oxford Companion to Food. Oxford University Press. p. 359. ISBN 0191018252. 

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