Recipes of Classic British desserts you need to make right now

Unique desserts or not, the recipes of these three British desserts below are classics recognized worldwide, which could be courtesy of colonization or sheer curiosity. With these recipes, you’ll be well-equipped to make Eton Mess, Sticky Toffee Pudding, and also the classic English Trifle. Take your pick or make all of them for they don’t need too much effort, just perhaps a little to acquire certain ingredients crucial to these British desserts. We recommend sticking to the recipe and also the ingredients but in dire cases, you can always substitute.

1. Sticky Toffee Pudding

(Makes 12 puddings)

Ingredients

• 180 gm dates
• 300 ml water
• 1 tsp baking soda
• 60 gm butter, softened
• 170 gm brown sugar
• 2 eggs, room temperature
• 1 tsp vanilla extract
• 160 gm all-purpose flour
• 2 tsp baking powder
• 1 tsp salt
• For garnish: salted caramel sauce

Instructions

1. Preheat the oven to 180°C. Liberally grease a 12-well cupcake tray and set aside.
2. In a small saucepan over medium-low heat, combine dates and water. Bring to a boil, then reduce heat and simmer for approximately 8-10 minutes until dates soften.
3. Remove from heat and incorporate baking soda into the hot date mixture. Expect a fizzing reaction.
4. Process the date mixture into a smooth paste using a food processor or immersion blender. Allow to cool.
5. In a separate bowl, beat butter and brown sugar until the mixture becomes light and fluffy. This can be done manually or with an electric mixer.
6. Incorporate eggs one at a time, then add vanilla, mixing thoroughly after each addition.
7. Gently fold in flour, baking powder, and salt.
8. Finally, add the cooled date paste and mix until just combined.
9. Distribute the batter into the cupcake wells, filling each about ¾ full. This should yield approximately 12 sticky toffee puddings.
10. Bake for 20-25 minutes, or until the tops are firm and golden.
11. Serve warm, in a pool of salted caramel sauce and topped with vanilla ice cream.
12. To store, keep in an airtight container at room temperature for up to four days. These puddings also freeze well for up to four weeks.

2. Eton Mess

(Makes 6 Servings)

Ingredients

Meringue cookies:

• 2 egg whites
• ⅛ teaspoon cream of tartar
• 100 gm white sugar

Strawberry Sauce:

• 225 gm strawberries
• 2 tbsp sugar, adjust to taste
• 1 tsp balsamic vinegar

Whipped cream:

• 475 ml heavy cream, chilled
• 2 tbsp powdered sugar
• 1 tsp vanilla extract

To assemble:

• 225 gm strawberries, hulled and sliced

Instructions

1. Preheat the oven to 90°C and line a baking sheet with parchment paper.
2. In a stand mixer with a wire whisk, beat egg whites and cream of tartar on medium-high speed until soft peaks form. Reduce to medium speed and gradually add sugar until the meringue is glossy with stiff peaks.
3. Either spoon or pipe 1-inch wide meringue dollops onto the prepared baking sheet. Bake for 60-75 minutes until dry and crisp. Cool completely.
4. For the strawberry sauce, remove strawberry tops and quarter or dice the fruit. Mix with two tablespoons sugar and balsamic vinegar. Adjust sweetness if needed, remembering the meringue will add sweetness later.
5. For the whipped cream, combine cream, powdered sugar, and vanilla in a stand mixer bowl. Whisk at medium-high speed until soft peaks form.
6. Reserve six whole meringues for garnish. Lightly crush the remaining meringues and fold about ⅔ of them into the whipped cream.
7. Layer the dessert in glass bowls or tumblers: whipped cream mixture, strawberry sauce, sliced strawberries, and remaining crushed meringue. Repeat layers as desired.
8. Top each Eton Mess with a reserved whole meringue cookie. Serve immediately.

3. English Trifle

(serves 12)

Ingredients

• 170 gm sponge cake
• 2-3 tbsp sherry, optional
• 280 gm fresh strawberries
• 475 ml instant liquid Jell-O, prepared as per package instructions (unmolded)
• 475 ml custard
• 475 ml whipped cream
• Whole fresh raspberries or strawberries, for garnish
• Optional garnish: Toasted sliced almonds, grated chocolate

Instructions

1. Slice the sponge cake horizontally to create cake fingers. Create an even layer at the bottom of a large trifle bowl or individual glasses.
2. If using sherry, brush it onto the cake layer and allow 5 minutes for absorption.
3. Spread of fresh strawberries over the cake layer, then pour ⅓ of the prepared liquid Jell-O over the fruit and cake. Refrigerate until set.
4. Once set, add the remaining ⅔ of the Jell-O and allow to set completely.
5. Evenly spread your storebought or homemade custard over the set Jell-O layer using a spatula. Top with whipped cream, which has soft peaks, either using a spoon or pipe bag.
6. Decorate with whole fresh berries, toasted sliced almonds, or grated chocolate.
7. Present at the table and serve immediately.