List of British desserts

From Wikipedia, the free encyclopedia

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]


Butterscotch Angel Delight instant dessert


The Bakewell tart is an English confection consisting of a shortcrust pastry with a layer of jam and a sponge using ground almonds.[1]



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British cakes[edit]

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.

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.

Commercial products[edit]

See also[edit]


  1. ^ Famous Bakewell Tart & Pudding Archived 2013-10-03 at the Wayback Machine,, 2013. Retrieved 19 July 2013. Archived here.
  2. ^ a b "Regional Dishes of North-West England". manchester2002-uk. Archived from the original on 5 January 2014. 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. ^ "Yorkshire curd tart". BBC Good Food. Retrieved 2020-11-16.
  5. ^ Foster, Pamela. Abbey Cooks Entertain. Pamela Foster. p. 50. ISBN 0988085909.
  6. ^ "Traditional Welsh cake recipe". Visit Wales, Welsh Government. Retrieved 12 September 2013.
  7. ^ Davidson, Alan (2006). The Oxford Companion to Food. Oxford University Press. p. 359. ISBN 0191018252.

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