Drenched in sherry and kirsch, this holiday dessert features layer upon layer of ginger cake, custard, berries, chocolate, and cream. It's a showstopper.
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.
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.
This delicious cake, popular at afternoon teas in England, was named in honor of Queen Victoria.
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 rich, fruity pudding is a delicious holiday tradition throughout Britain.
This dessert is the perfect mix of elegance and simplicity: a flaky pastry filled with a sweet custard, topped with the ripest berries.
This recipe appeared with Margo True's article "Trifling Matters" (November 2002), in which it was described as the favorite trifle of Alan Davidson, the late author of The Oxford Companion to Food (Oxford University Press, 1999).
A plum, says Webster's, is "a raisin when used in desserts"; traditional English plum pudding hasn't had real plums in it for generations.
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.
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.
Apple hat, named for its shape when unmolded, is among the especially plentiful and esteemed family of English apple puddings.
This simple English dessert is best when using the ripest and sweetest berries on the bush.