A classic English dessert.
Desserts and Sweets Recipes
Classic English cookies.
Nice with a pouring custard, or a spooning cream such as extra-thick double cream.
A posset is a thin, custard-like chilled dessert. This recipe for a Lemon Posset is dead easy to make.
A gorgeous, drop-dead easy dessert made possible by the modern miracle of the microwave. You will only dirty two dishes in making this dessert, plus 1 spoon and whatever you zested the orange with.
For those with nut allergies. You can use another flavouring such as orange or rosewater, if you wish.
The name says it all; these are rich and fabulous.
Soul Cakes are a traditional English dessert that makes its appearance on All Soul’s Day. Though the English refer to them as (small) cakes, North Americans would likely say cookies.
This cake is traditionally made a day or two ahead of Guy Fawke’s Night, then served on the night at the bonfire gathering.
Butter tarts are a traditional Canadian (and Scottish) dessert.
This is a great recipe to get kids to make, with your supervision.
This is a real mid-Atlantic dish: British mincemeat meets North American cranberries, pecans and corn syrup. And it is really good.
Use as a topping for meat or fruit pies, sausage rolls, etc, where you want a flaky crust but don’t need the rise. Don’t use this in recipes where the pastry needs to really rise, such as vol-au-vents, etc.
The thicker cut your marmalade is, the better for this recipe.
A classic Pecan Pie recipe.
If you have a sweet tooth, this is at the top of the list for fudges. You may want some strong coffee to wash this down with.
Even those who are sometimes leery of pears owing to their texture will love this cake.
This is so dead easy that the package mixes for these kinds of puddings really don’t save you much work.
Very, very good.
If you’re pumpkin pie-d out and still have some to use up, try these, they are very good.
Dead easy, but watch it fly off the plate. The shakers used rosewater, but you could substitute vanilla extract.
These look gorgeous and people will think you slaved for hours, but they are dead easy.
The tartness of the rhubarb acts as a foil to the richness of the custard.
If you really want to impress your friends, tell them this is crème anglaise brûlée. It’s really just custard with hardened, melted sugar on top.