Loaded with ripe fruit, this moist cake is a cross between two classic English desserts, sponge cake and summer pudding.
England's syllabub is a simple but spirited dessert.
This recipe is light and delicate unlike the more dense and traditional shortcakes.
This scrumptious dessert showcases the freshest of berries.
A delightful combination of whipped cream, and luscious ripe raspberries covered with a crunchy sugar topping.
This classic dessert is moistened with the sweetened, wine-spiked cream known as syllabub.
Fools originated in England and almost always contain fruit that has been mixed with whipped cream. This recipe, which originally appeared in SAVEUR’s April 2005 issue, calls for lemon verbena, which can be found from late spring through fall at farmers' markets, nurseries, or specialty grocery stores.
This dessert is the perfect mix of elegance and simplicity: a flaky pastry filled with a sweet custard, topped with the ripest berries.
The earliest flummeries were made with oatmeal, cooked to a smooth and gelatinous consistency.
The fool originated in 17th-century England as a dessert made with stewed fruit and custard instead of cream.
This simple English dessert is best when using the ripest and sweetest berries on the bush.
A crust of crushed digestive biscuits and unsweetened whipped cream keep this banana and toothsome toffee tart from becoming too sweet.
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