Dessert Recipes and Menus

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Narrow Results You've Selected: Dessert Bake Fruit English/Scottish Remove all Source Saveur (12) Difficulty Easy (6) Medium (5) Hard (1) Season Summer (5) Fall (4) Spring (4) Winter (3) Occasion Easter (3) Thanksgiving (2) Christmas (1) Topic Recipe (12) 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 = "Cuisine:English/Scottish"; var omni_prop8 = "Course:Dessert,Technique:Bake,Main Ingredient:Fruit,Cuisine:English/Scottish"; var omni_pageName="saveur:"+omni_prop12; 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 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 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 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 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 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 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 01/23/2007 Farmhouse Cheese Tart This dish bursts with flavor when made with a true artisanal British farmhouse cheese. Issue #3