List of British desserts

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This is a list of British desserts, i.e. desserts characteristic of British cuisine, the culinary tradition of the United Kingdom. The British kitchen has a long tradition of noted sweet-making, particularly with puddings, custards, and creams; custard sauce is called crème anglaise (English cream) in French cuisine

British desserts

A

File:Butterscotch Angel Delight.jpg

B

The Bakewell tart is an English confection consisting of a shortcrust pastry with a layer of jam and a sponge using ground almonds.[1]

C

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F

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T

British cakes

Chorley cakes are flattened, fruit-filled pastry cakes, traditionally associated with the town of Chorley in Lancashire, England.

British puddings

File:Queen of Puddings.jpg
Queen of Puddings served with custard. The dish is a baked, breadcrumb-thickened mixture, spread with jam and topped with meringue. Variants of puddings made with breadcrumbs boiled with milk can be found dating back to the seventeenth century.

Scottish desserts

File:Black bun cut open.jpg
The black bun is a type of fruit cake completely covered with pastry. It is Scottish in origin, originally eaten on Twelfth Night but now enjoyed at Hogmanay.

See also

References

  1. Famous Bakewell Tart & Pudding, bakewellderbyshire.com, 2013. Retrieved 19 July 2013. Archived here.
  2. 2.0 2.1 "Regional Dishes of North-West England". manchester2002-uk. Retrieved 4 January 2014.<templatestyles src="Module:Citation/CS1/styles.css"></templatestyles>
  3. Liddell, Carolyn; Weir, Robin (1996). Frozen Desserts: The Definitive Guide to Making Ice Creams, Ices, Sorbets, Gelati, and Other Frozen Delights. St. Martin's Griffin. pp. 29, 33, 185. ISBN 978-0-312-14343-5. Retrieved 14 August 2011.<templatestyles src="Module:Citation/CS1/styles.css"></templatestyles>
  4. Foster, Pamela. Abbey Cooks Entertain. Pamela Foster. p. 50. ISBN 0988085909.<templatestyles src="Module:Citation/CS1/styles.css"></templatestyles>
  5. "Traditional Welsh cake recipe". Visit Wales, Welsh Government. Retrieved 12 September 2013.<templatestyles src="Module:Citation/CS1/styles.css"></templatestyles>
  6. Davidson, Alan (2006). The Oxford Companion to Food. Oxford University Press. p. 359. ISBN 0191018252.<templatestyles src="Module:Citation/CS1/styles.css"></templatestyles>

External links