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Saveur (22)
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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
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
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 Brûlée
A delightful combination of whipped cream, and luscious ripe raspberries covered with a crunchy sugar topping.
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
03/06/2007
Lemon Verbena Strawberry Fool
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.
Issue #83
12/10/2007
Christmas Pudding
This rich, fruity pudding is a delicious holiday tradition throughout Britain.
Issue #80
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
04/06/2007
Trifle Belle Hélène
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).
Issue #62
08/26/2002
Plum Pudding
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.
Issue #55
10/23/2000
Gooseberry Flummery
The earliest flummeries were made with oatmeal, cooked to a smooth and gelatinous consistency.
Issue #35
10/23/2000
Gooseberry Fool
The fool originated in 17th-century England as a dessert made with stewed fruit and custard instead of cream.
Issue #35
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
11/15/2007
Apple Hat
Apple hat, named for its shape when unmolded, is among the especially plentiful and esteemed family of English apple puddings.
Issue #15
05/23/2008
Summer Pudding
This simple English dessert is best when using the ripest and sweetest berries on the bush.
Issue #13
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