results for "desserts"
The fool originated in 17th-century England as a dessert made with stewed fruit and custard instead of cream.
Called "pond pudding" for the pool of sauce that leaks out when it's cut, this old-fashioned dessert was invented in East Sussex in the 17th century.
A crust of crushed digestive biscuits and unsweetened whipped cream keep this banana and toothsome toffee tart from becoming too sweet.
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The earliest flummeries were made with oatmeal, cooked to a smooth and gelatinous consistency.
This moist, spice-laden dessert is based on a traditional English recipe in Rose Levy Beranbaum's Rose's Heavenly Cakes (Wiley, 2009).
A popular pastry among locals in the village port of Newlyn, located on the southwestern tip of England.
A recipe in The Herbfarm Cookbook (Scribner, 2000) for lavender shortbread inspired this version of the classic cookie.
This English pudding is perfectly spiced with ginger and allspice.
From English chef Paul Heathcote comes this lovely pudding with the very British touch of clotted cream.
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).