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.
Black currants are tart and acidic when eaten raw but pleasantly tangy when cooked.
This rich, fruity pudding is a delicious holiday tradition throughout Britain.
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).
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.
Chef Simon Hopkinson learned this soup at the Stirlings' Hat and Feather in Knutsford.
From English chef Paul Heathcote comes this lovely pudding with the very British touch of clotted cream.
Smoked pork chops may be substituted for bacon chops.
Apple hat, named for its shape when unmolded, is among the especially plentiful and esteemed family of English apple puddings.
A crust of crushed digestive biscuits and unsweetened whipped cream keep this banana and toothsome toffee tart from becoming too sweet.
Does Not Apply
Piquant Stilton replaces the more traditional cheddar in this bite-sized twist on the classic British dish.
Does Not Apply