Drenched in sherry and kirsch, this holiday dessert features layer upon layer of ginger cake, custard, berries, chocolate, and cream. It's a showstopper.
The recipe for this meatless version of the dessert is based on one that appears in Good Tempered Food by Tamasin Day-Lewis.
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.
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.
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.
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 dish bursts with flavor when made with a true artisanal British farmhouse cheese.