Luxuriate in the Comfort of Classic British Desserts

Classic British desserts reflect rich British traditions and comfort in every bite. British desserts tell a story of warmth and subtle luxury. These desserts are often enjoyed during family gatherings, festive celebrations, high teas or after cozy dinners. For many, these desserts are nostalgic, fondly reminding them of good ol' times. The desserts enlisted in this article are simple and deeply satisfying.

Bakewell Tart

This is the archetype of a British dessert: Its combination of crisp pastry, fruity jam, and fragrant almonds makes it a timeless favorite. You can compliment this classic dessert with a glass of sweet Oreo Shake.

Ingredients:

• 200 gm shortcrust pastry
• 150 gm raspberry jam
• 100 gm butter, softened
• 100 gm powdered sugar
• 2 large eggs
• 125 gm ground almonds
• 3-5 ml almond extract
• 25 gm thinly sliced almonds (for topping)
• Icing sugar for dusting

Instructions:

1. Preheat your oven to 180°C and line a tart tin with the shortcrust pastry. Prick the base with a fork and blind bake at 180°C for 10 minutes.
2. Spread the raspberry jam evenly over the pastry base.
3. In a bowl, cream the butter and sugar, then beat in the eggs one at a time.
4. Fold in the ground almonds and almond extract, and spoon the mixture over the jam layer.
5. Sprinkle flaked almonds on top and bake for 30-35 minutes or until golden.
6. Dust with icing sugar before serving.

Lemon Cake Recipe

Using lemons to bake? Fear not, your milk won’t curdle. Your cake will be perfect and your guests will keep you asking for more.

Ingredients:

• 125 gm unsalted butter, softened
• 125 gm caster sugar
• 2 eggs
• 125 gm self-raising flour. Sift it to ensure it is lump free.
• Zest of half a lemon (about 1 tsp zest)

For the drizzle topping:

• 3/4 lemon, juiced
• 50 gm caster sugar

Method:

• Heat oven to 180°C. Line a 20 cm loaf tin with baking paper.
• Beat butter and sugar until light and fluffy. Beat in eggs one at a time.
• Fold in the flour and lemon zest until just combined.
• Pour batter into the prepared tin. Bake at 180°C for 40-45 minutes or until a skewer inserted comes out clean.
• While the cake cools, make the drizzle by mixing lemon juice and sugar until the sugar dissolves.
• Poke warm cake all over with a skewer to perforate it then slowly pour over freshly made drizzle. This ensures the flavors reach the core of the cake.
• Allow to cool completely before removing from the tin. The cake stays good when kept covered at room temperature for almost a week.

Peppermint Scones Recipe

The British love for peppermint is known by all. Peppermint tea, peppermint humbugs, peppermint cookies: you name it and they have it.

Ingredients:

• 250 gm all-purpose flour
• 50 gm sugar
• 1 tbsp baking powder
• A pinch of salt
• 75 gm cold butter, cubed
• 150 ml milk
• 1 tsp peppermint extract
• 1 egg (for brushing)
• Crushed peppermint candies (for topping)

Instructions:

1. Preheat your oven to 200°C and line a baking tray with parchment paper.
2. In a bowl, mix the flour, sugar, baking powder, and salt.
3. Add the cold butter and rub it into the flour mixture until it resembles breadcrumbs.
4. In a separate bowl, mix the milk and peppermint extract. Gradually add this to the dry ingredients, stirring until a soft dough forms.
5. Turn the dough out onto a floured surface, knead lightly, and roll it to about 2 cm thick. Use a round cutter to shape the scones.
6. Place the scones on the tray, brush them with beaten egg, and sprinkle crushed peppermint candies on top.
7. Bake for 12-15 minutes until golden.

Read about more peppermint scones varieties in this article.

Classic Sticky Toffee Pudding

Ingredients:

• 200 gm dates, pitted and chopped
• 250 ml boiling water
• 1 tsp baking soda
• 100 gm butter, softened
• 150 gm brown sugar
• 2 eggs
• 200 gm self-raising flour
• 3-5 ml vanilla extract

For the toffee sauce:

• 200 gm brown sugar
• 100 gm butter
• 300 ml double cream

Instructions:

1. Preheat your oven to 180°C and grease a baking dish.
2. Soak the dates in boiling water, then stir in the baking soda and let it cool.
3. Cream the butter and sugar together, then beat in the eggs and vanilla.
4. Fold in the flour, followed by the soaked dates, until combined.
5. Pour the mixture into the prepared dish and bake at 180°C for 35-40 minutes.
6. Meanwhile, make the toffee sauce by melting the butter, sugar, and cream in a saucepan, stirring until smooth.
7. Pour the warm sauce over the baked pudding and serve.