british desserts

Banoffee Pie. A dessert favourite in the UK, this luscious banana, caramel toffee, cream, graham cracker crust delight will have everyone at the table asking for seconds. Better make two!

Banoffee Pie

whipping cream

tbsp icing sugar

tsp vanilla extract

bananas,

butter

brown sugar

ten oz can sweetened condensed milk, (300 ml)

digestive biscuit crumbs

tbsp sugar

Mix together the crumbs, melted butter and sugar.

Press into the bottom and sides of a...

Press into the bottom and sides of a lightly greased 9 inch springform pan, about an inch and a half up the sides of the pan will do.

Bake in a preheated 350 degree F oven...

Bake in a preheated 350 degree F oven for 10 -12 minutes. Remove from oven and cool in the pan on a wire rack.

In a small saucepan combine the melted butter,...

In a small saucepan combine the melted butter, brown sugar and vanilla extract.

Bring to a slow boil until foamy, then...

Bring to a slow boil until foamy, then add the sweetened condensed milk.

Bring back to a slow boil over medium...

Bring back to a slow boil over medium low heat. and cook stirring continuously for another 3 or 4 minutes or until the mixture darkens slightly.

Remove from heat and pour into the prepared...

Remove from heat and pour into the prepared cookie crumb crust.

Chill for 2 hours or more until thoroughly...

Chill for 2 hours or more until thoroughly cooled.

Add the whipping cream, icing sugar and vanilla...

Add the whipping cream, icing sugar and vanilla extract tot he bowl of an electric mixer with a whisk attachment. Beat until firm peaks form then fold in the sliced bananas.

Spread the Banana Cream Topping over the toffee...

Spread the Banana Cream Topping over the toffee filling and garnish the top of the pie with chocolate shavings if desired. Chill for about another hour before serving.

Thick, rich caramel filling is loaded with bananas and layered in a graham cracker crust, then topped off with homemade whipped cream and chocolate shavings.

Easy Banoffee Pie

heavy cream

sugar

Chocolate shavings

(14 oz.) can sweetened condensed milk

vanilla

just ripe bananas, sliced

graham cracker crumbs

butter, melted

In a medium bowl, combine graham cracker crumbs,...

In a medium bowl, combine graham cracker crumbs, sugar, and melted butter. Press into the bottom and up the sides of a 9-inch pie pan. Chill the crust until firm.

Meanwhile, make the filling: Melt butter in a...

Meanwhile, make the filling: Melt butter in a medium saucepan. Stir in brown sugar and cook and stir over medium-low heat until dissolved. Add the sweetened condensed milk and bring the mixture to a boil for a few minutes. stirring constantly until the filling becomes thick and darkens. Remove from heat and stir in vanilla.

Layer the sliced bananas in the crust. Pour...

Layer the sliced bananas in the crust. Pour the toffee filling over the bananas. Refrigerate for at least 2-3 hours, or until firm.

When ready to serve, beat the cream and...

When ready to serve, beat the cream and sugar with an electric mixer on high speed until stiff peaks form. Spread whipped cream over chilled pie and top with chocolate shavings.

Traditional Gluten Free Victoria Sponge Cake is made with two layers of vanilla sponge filled with strawberry jam and whipped cream. It&#x27;s a light cake perfect for afternoon tea.

Gluten Free Victoria Sponge Cake

xanthan gum (4 grams)

baking powder (13 grams)

fine sea salt (5 grams)

unsalted butter (softened)

caster sugar

eggs (room temperature)

vanilla extract

milk (room temperature)

strawberry jam (9 ounces)

Homemade Whipped Cream

Preheat oven to 325 degrees. Spray 2 8-inch round cake pans with non-stick spray and line the bottoms with parchment paper.

In a medium bowl, whisk together the gluten free flour, xanthan gum, baking powder, and salt. Set aside.

Add the butter and caster sugar to the bowl of a stand mixer fitted with the paddle attachment. Beat the sugar and butter together until light and fluffy.

Add the eggs, one at a time, beating well after each addition. Scrape down the bowl as needed to make sure there isn’t any butter stuck to the bottom. Then add the vanilla extract and milk and mix until completely incorporated.

Add the dry ingredients to the wet ingredients and beat until combined.

Transfer the batter to the prepared baking pans, dividing the batter evenly between the two, and smooth the batter into an even layer.

Bake for 22-26 minutes or until a cake tester comes out clean. Be careful not to overbake and dry out the cakes.

Cool the cakes in the pans for 20 minutes. Then remove from the pans and cool completely on a wire rack.

When the cake is completely cooled, make the whipped cream by adding the heavy cream, powdered sugar, and vanilla extract to a large bowl. Use a hand mixer to beat until soft peaks form.

To assemble, place one cake layer on a cake stand or plate. Spread the strawberry jam in an even layer over the cake, leaving about half an inch from the edge. Then top with the whipped cream.

Gently place the next cake layer on top of the cake and dust the top with some powdered sugar. Serve immediately.

Steam a traditional fruity sponge pudding with suet, citrus zest and currants then serve in thick slices with hot custard

Spotted dick

self-raising flour

salt

shredded suet

currant

lemon

zest orange

Put the flour and salt in a bowl. Add the suet, currants, sugar, lemon and orange zest.

Pour in 150ml milk and mix to a firm but moist dough, adding the extra milk if necessary.

Shape into a fat roll about 20cm long. Place on a large rectangle of baking parchment. Wrap loosely to allow for the pudding to rise and tie the ends with string like a Christmas cracker.

Place a steamer over a large pan of boiling water, add the pudding to the steamer, cover and steam for 1½ hours. Top up the pan with water from time to time.

Remove from the steamer and allow to cool slightly before unwrapping. Serve sliced with custard.

A rich molasses-flavored sponge cake made with golden syrup and dates topped with a buttery toffee sauce, these easy sticky toffee pudding cakes are quintessentially British and absolutely delicious!

British Sticky Toffee Pudding Cake

dates (pitted, roughly chopped)

water

baking soda

unsalted butter (at room temperature)

golden syrup (see Recipe Notes)

molasses (unsulfured, not blackstrap)

eggs (at room temperature)

all-purpose flour

baking powder

unsalted butter

golden syrup

Make the cake: Preheat the oven to 350 °F. Spray your preferred combination of 6-ounce ramekins and 8-ounce ramekins with baking spray (the 8-ounce ramekins serve two in our house). Set aside.

Put the dates into a saucepan with the water. Bring to a boil then lower the heat and simmer for 2 minutes. Remove from the heat and stir in the baking soda. The mixture will foam up, so be prepared.

In a medium mixing bowl, beat the butter, golden syrup, brown sugar, and molasses with a hand mixer until  light and creamy, then beat in the eggs, one at a time. Mix in the vanilla.

Fold in the flour, baking powder, salt, and dates (with their liquid) and mix to a smooth consistency. Spoon into the prepared ramekins and place them onto a half sheet baking pan.

Bake the cakes on the middle shelf for 30 minutes or until a cake tester comes out clean.

Remove the baking pan from the oven and place the ramekins onto a wire rack to cool about 15 minutes. Unmold them onto the wire rack and cool about 5 to 10 minutes more.

Make the toffee sauce: While the cakes are cooling, combine the heavy cream, butter, brown sugar, and syrup in a medium saucepan. Stir together over a low heat until the brown sugar has dissolved and the sauce is smooth. Remove from heat and set aside.

Pour the toffee sauce onto the warm cakes and serve.

Storage instructions: You can make the cakes 2 days ahead of when you&#39;re planning to serve them. Let them cool completely, then store in an airtight container at room temperature. For longer storage, wrap the cakes tightly with plastic wrap, place in a plastic ziplock bag, and store in the freezer for 2 to 3 months. Thaw them on the counter and reheat at 325˚F just until warm.

Make-ahead instructions: The toffee sauce will keep in the refrigerator, covered, for 2 weeks. Reheat it gently in microwave at 30-second intervals or in a small saucepan over medium-low.

Absolutely fantastic recipe! I'm British and I had a craving for sticky toffee pudding the other day. I was hosting some family for dinner and decided to make this recipe. It did not disappoint! The cakes turned out perfectly, the toffee sauce was exquisite (and so quicj and easy to make!) and I loved being able to make individual portions. I had 5oz and 6oz ramekins, so the recipe made 4 x 6oz ramekins and 4 x 5oz ramekins. Excellent recipe that I'll be using again!

This still doesn't make up for you not letting me go to the midnight release of HP6, especially for something as unimportant as extra summer classes, just saying...... But I do love toffee so maybe it helps a tiny bit. Maybe. But probably not.

I’ve always been a huge fan of Harry Potter (perhaps we saw each other at the midnight releases!) and have always been curious about treacle tart since it’s Harry’s favorite. I’ll have to track down some Lyle’s Golden Syrup and give this a try!

https://mediavine-res.cloudinary.com/video/upload/t_original/v1663956864/yg3ftnw4gfvqrkw8mbcn.mp4

Scottish shortbread cookies are so easy to make, using just three basic ingredients. There are many variations of these classic butter cookies, and they can also be used as a crust for pies and bars. Make a batch today!

Traditional Scottish Shortbread Cookies

butter (salted

all-purpose flour (see Recipe Notes)

Preheat the oven to 350 °F. Line a 9- x 9-inch baking pan with parchment paper, leaving an overhang on two sides. Set aside.

In the bowl of a stand mixer (or just a large bowl if using a hand mixer), beat 1 cup butter (softened), ½ cup granulated sugar, and ½ to ¾ teaspoon kosher salt (if using, to taste) until smooth and creamy.

Add 2½ cups all-purpose flour and mix on low speed just until a smooth dough forms.

Pat the dough into the prepared baking pan. Using plastic wrap and a pie pan roller helps get everything even without making too much of a mess. Pierce the dough with a fork, then chill for 20 minutes, or until the dough is firm.

Bake the shortbread for 25 to 30 minutes or until lightly browned. Remove from the oven to a wire rack.

Cut the shortbread into 1- x 2-inch bars while it&#39;s still warm in the pan. Cool the pan on a wire rack for 15 minutes.

Carefully remove the shortbread  from the pan using the parchment paper overhang to the wire rack. Cool completely &amp; enjoy!

Storage instructions: Shortbread cookies can be kept in an airtight contain at room temperature for up to 3 days, or in the refrigerator for up to a week.You can also freeze the baked cookies for up to 3 months, placed in an airtight freezer container. Thaw overnight in the refrigerator or at room temperature.

Sinfully good and way too easy to make quick when the sweet tooth is roaring! 

My 17 yr old grandson even makes them when he wants a treat.

https://videos.scriptwrapper.com/8132/xeihtidyfmnk4uavpszh/original/video.mp4

Top 6 british desserts recipes from across the web

The most viewed british desserts recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine

Top Tags

Banoffee Pie

Easy Banoffee Pie

Gluten Free Victoria Sponge Cake

Spotted dick

British Sticky Toffee Pudding Cake

Traditional Scottish Shortbread Coo...

Top 6 british desserts recipes from across the web

The most viewed british desserts recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Banoffee Pie

Easy Banoffee Pie

Gluten Free Victoria Sponge Cake

Spotted dick

British Sticky Toffee Pudding Cake

Traditional Scottish Shortbread Coo...

The most viewed british desserts recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine