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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 .
Bread - often (though not exclusively) unleavened bread; one of the two elements (with wine) of the Christian eucharist, the bread represents Christ's body. [ 5 ] Cattern cake - small individual cakes with caraway seeds, made on St. Catherine's Day (25 November) to celebrate St Catherine of Alexandria , and originating in Tudor times amongst ...
A knickerbocker glory is a layered ice cream sundae that is served in a large tall conical glass, and to be eaten with a distinctive long spoon, particularly in Great Britain and Ireland.
The song "Soul Cake" from British rock musician Sting's 2009 album If on a Winter's Night... seems to be an adaptation of the Peter, Paul, and Mary version, in that both depart from historical accuracy by referring to Christmas rather than All Saints' Day or All Souls' Day. But the 1893 version of the song already shares lines from similar ...
Christmas pudding, a popular holiday dessert in the UK, is probably unfamiliar to most Americans. The holiday season is a time for traditions, some of which are specific to individual cultures .
The most popular TODAY show recipes in 2024 include Jennifer Garner's blackberry crumble, Donna Kelce's marshmallow dinner rolls and more.
The Eccles cake is named after the English town of Eccles, which is in the historic county of Lancashire and in the ceremonial county of Greater Manchester.Eccles cakes are a Lancashire food tradition, with similar cakes being found in other parts of the County of Lancashire, and are traditionally eaten with Lancashire cheese.
Cherries jubilee is a dessert dish made with cherries and liqueur (typically kirschwasser), which are flambéed tableside, and commonly served as a sauce over vanilla ice cream. [ 1 ] The recipe is generally credited to Auguste Escoffier , [ 2 ] who prepared the dish for one of Queen Victoria 's Jubilee celebrations, widely thought to be the ...