Inside a buttery shortbread crust, a molten goo of golden syrup drowns bread crumbs and lemon zest. With little more to the treacle tart than warming ginger and an egg whisked with cream to set the center, its very simplicity is its ultimate strength.
Drenched in sherry and kirsch, this holiday dessert features layer upon layer of ginger cake, custard, berries, chocolate, and cream. It's a showstopper.
Creamy and spicy, these classic English custard tarts boast all the hallmarks of our favorite eggnogs. We based this recipe on one from British journalist and cookbook author Hugh Fearnley-Whittingstall.
This recipe for old-fashioned mincemeat pie, a version of one featured in the classic 1861 volume Mrs. Beeton's Book of Household Management, was updated in Jane Grigson's English Food.
The recipe for this meatless version of the dessert is based on one that appears in Good Tempered Food by Tamasin Day-Lewis.
Loaded with ripe fruit, this moist cake is a cross between two classic English desserts, sponge cake and summer pudding.
This recipe is light and delicate unlike the more dense and traditional shortcakes.
This scrumptious dessert showcases the freshest of berries.
This classic dessert is moistened with the sweetened, wine-spiked cream known as syllabub.
A popular pastry among locals in the village port of Newlyn, located on the southwestern tip of England.
This delicious cake, popular at afternoon teas in England, was named in honor of Queen Victoria.
This dessert is the perfect mix of elegance and simplicity: a flaky pastry filled with a sweet custard, topped with the ripest berries.
A recipe in The Herbfarm Cookbook (Scribner, 2000) for lavender shortbread inspired this version of the classic cookie.
The American custom of eating cheese with apple pie inspired this Henry Harris recipe.
From English chef Paul Heathcote comes this lovely pudding with the very British touch of clotted cream.
This is not your typical cheesecake.
This dish bursts with flavor when made with a true artisanal British farmhouse cheese.
Marcel Proust's narrator in Remembrance of Things Past dips his madeleine in tea. This recipe turns the tables on that tradition: these cakes are infused with Earl Grey tea, and are served with a thick muscavado sugar dip that's spiked with cream and butter.
Does Not Apply
Source: The British Larder
English sticky toffee and Earl Gray tea meet French madeleines in this across-the-Channel riff on a recipe by Donna Hay. Soft, crunchy, oozy, and herbal, this dessert packs multiple textures and flavors into one sweet little cake.
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Source: Edible Society