Dessert Recipes and Menus

21 results
Narrow Results You've Selected: Dessert Bake English/Scottish Recipe Remove all Source Saveur (18) Edible Society (1) The British Larder (1) Zoe Bakes (1) Difficulty Easy (10) Medium (9) Hard (1) Main Ingredient Fruit (12) Bread (4) Beef (2) Cheese (2) Eggs (2) Show all... Nuts (2) Chocolate (1) Season Fall (6) Spring (6) Summer (5) Winter (5) Occasion Christmas (3) Easter (3) Thanksgiving (2) Advertisement	var omni_channel="search results"; var omni_prop4="search results"; var omni_prop16 = omni_channel+":"+""; var omni_prop11 = omni_channel+":"+""; var omni_prop12 = omni_channel+":"+""; var omni_prop18 = ""; var omni_prop20 = ""; var omni_prop5 = "Topic:Recipe"; var omni_prop8 = "Course:Dessert,Technique:Bake,Cuisine:English/Scottish,Topic:Recipe"; var omni_pageName="saveur:"+omni_prop12; 10/31/2012 Treacle Tart 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. Issue #150 12/27/2012 Decadent Trifle Drenched in sherry and kirsch, this holiday dessert features layer upon layer of ginger cake, custard, berries, chocolate, and cream. It's a showstopper. Issue #134 11/12/2010 Nutmeg Custard Tarts 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. Issue #134 10/09/2008 Traditional Mincemeat Pie 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. Issue #115 10/09/2008 Modern Mincemeat Pie The recipe for this meatless version of the dessert is based on one that appears in Good Tempered Food by Tamasin Day-Lewis. Issue #115 01/08/2010 Blackberry and Apple Cake Loaded with ripe fruit, this moist cake is a cross between two classic English desserts, sponge cake and summer pudding. Issue #113 02/19/2010 Golden Syrup Sponge Cake This sticky dessert, sometimes called treacle sponge, is as at home in an English pub as it is at an elegant dinner. Continue... Issue #111 04/25/2011 Raspberry Shortcakes This recipe is light and delicate unlike the more dense and traditional shortcakes. Issue #94 01/25/2009 Strawberry and Hazelnut Meringue Cake This scrumptious dessert showcases the freshest of berries. Issue #94 01/25/2008 Raspberry Trifle This classic dessert is moistened with the sweetened, wine-spiked cream known as syllabub. Issue #94 01/28/2008 Saffron Buns A popular pastry among locals in the village port of Newlyn, located on the southwestern tip of England. Issue #93 03/06/2007 Victoria Sponge Cake This delicious cake, popular at afternoon teas in England, was named in honor of Queen Victoria. Issue #84 03/19/2007 Berry Galette with Custard This dessert is the perfect mix of elegance and simplicity: a flaky pastry filled with a sweet custard, topped with the ripest berries. Issue #64 01/22/2008 Rosemary Shortbread A recipe in The Herbfarm Cookbook (Scribner, 2000) for lavender shortbread inspired this version of the classic cookie. Issue #49 10/23/2000 Apple and Rosemary Tarts with Lancashire Cheese The American custom of eating cheese with apple pie inspired this Henry Harris recipe. Issue #34 03/08/2007 Bread and Butter Pudding Served with Clotted Cream and Compote of Apricots From English chef Paul Heathcote comes this lovely pudding with the very British touch of clotted cream. Issue #32 05/06/2002 Devizes Cheesecake This is not your typical cheesecake. Issue #11 01/23/2007 Farmhouse Cheese Tart This dish bursts with flavor when made with a true artisanal British farmhouse cheese. Issue #3 02/12/2010 Date and Earl Grey Tea Madeleines with Muscavado Dip 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 02/12/2010 Sticky Toffee and Earl Grey Madeleines with Caramel Dip 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. Does Not Apply Source: Edible Society « Previous 1 2 Next »