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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 .
Seed cake is a traditional British cake flavoured with caraway or other flavoursome seeds. Caraway seeds have been long used in British cookery, and at one time caraway-seed biscuits were prepared to mark the end of the sowing of the spring wheat. These particular biscuits later evolved into this distinctively flavoured teacake.
A Shrewsbury cake or Shrewsbury biscuit [1] is a classic English dessert, named after Shrewsbury, the county town of Shropshire. They are made from dough that contains sugar , flour , egg , butter and lemon zest ; dried fruit is also often added.
Here's everything to know about the British Christmas cake, as well as Ashton's full favorite British Christmas cake recipe. Related: This Vintage-Inspired Christmas Punch Couldn't Be Easier—or ...
The Victorian creation of baking powder by British food manufacturer Alfred Bird in 1843 allowed the addition of butter to the traditional sponge recipe, resulting in the creation of the Victoria sponge. Cakes are available in many flavours and have many recipes as well. Sponge cakes have become snack cakes via the Twinkie.
The cakes (optionally sprinkled with sugar and cinnamon) are baked for about 15 minutes at 180°C (350°F; Regulo 4), [1] [3] retaining an uneven form and contour. Variations include the Jamaican rock cake, which is similar, but usually includes grated coconut, and the traditional British rock cake, which contains oatmeal [citation needed].
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Cherry cake is a traditional British cake. The cake consists of glacé cherries evenly suspended within a Madeira sponge; it can also be considered as a basic or trivial variation of pound cake. [7] Glacé cherries are used because the moisture within fresh cherries causes them to sink to the bottom of any cake, ruining the cake's form.