Uk is known as a dessert-lover nation. Despite their very modest ingredient lists, several traditional British desserts are certain to leave a permanent grin on your face, like the milkshake shop near me gives you a delish treat to remember. There is a long list of sweet desserts which can make you love these treats.
Banoffee Pie
With its irresistible blend of bananas, caramel, biscuit, and cream, it’s little surprise that banoffee pie has been a dessert staple for decades. We think it’s a great idea for a party since it looks fancy but is really quite simple to prepare. The British utilize digestive biscuits, which are comparable to but less sweet than graham crackers. Use a shop pie crust and a can of dulce de leche to save time. However, creating your own is quite easy. Simply cook a can of whipped cream for a few hours in a saucepan of water. Don’t be afraid to pile on the bananas and whipped cream.
Bread and Butter Pudding
Bread & butter pudding is one of the top five iconic British delicacies because it is inexpensive to prepare (typically made using end-of-loaf, stale/past-its-sell-by-date bread). As the name implies, it is an extremely high-carb dessert best consumed on rare occasions – unless you don’t mind the ballooning girth it is famous for!
Simple to prepare, Bread and Butter Pudding calls for white/seedless bread, sugar, ground cinnamon, sultanas, eggs, milk, and cream. Nutmeg is also a tasty addition. Its origins are thought to trace back to the 17th century, and it became popular later during WWII when much food was rationed, and waste was not an option.
Lemon Drizzle Cake
Lemon drizzle cake is a popular British dessert that is often served with afternoon tea. Although little is known about its origins, it is thought that the first lemon drizzle was created in 1967 by a Jewish lady called Evelyn Rose. This basic sponge cake is often made using flour, sugar, butter, eggs, milk, baking powder, lemon zest, and lemon juice. The ingredients are combined in a bowl before being placed on a baking sheet and cooked in an oven. The lemon juice is combined with icing sugar, and the icing is poured over the finished cake to give it a pleasant, bright, lemony, and somewhat sharp flavor.
Figgy Pudding
“Bring us some figgy pudding, bring us some figgy pudding!” is a Christmas carol you may have heard throughout the years! But have you ever wondered what exactly Figgy Pudding is? Figgy Pudding is the quintessential joyful (and quite old-school) English dish immortalized in the Christmas song. We Wish You A Merry Christmas!
Figgy Pudding, which dates back to Medieval times, is essentially a variant of conventional Christmas Pudding and is normally only produced or purchased during the holiday season. Its rich flavor and chewy texture are made out of dried fruits (often figs), nuts, and honey, and it’s typically infused with rum or brandy to enhance the flavor. Ground ginger is frequently included as well.
Gingerbread
The Grasmere gingerbread is a typical Cumbrian biscuit. This thin and chewy cookie (some say it’s more like a cake than a biscuit) is the most well-known in the country, and it goes back to 1854 when Sarah Nelson began baking gingerbread in her small house. This distinct crunchy gingerbread is now freshly cooked each day using a proprietary recipe. The cookies are thought to be created using flour, brown sugar, ground ginger and nutmeg, baking soda, sea salt, and butter. Grasmere gingerbread also makes an excellent present because it is offered wrapped in parchment and may be purchased at the Grasmere Gingerbread Shop, which is located in the center of the hamlet.
Victoria Sponge Cake
The Victoria Sponge is a staple of every proper English village fete, so you’ve probably had one before. A Victoria Sponge, like Angel Food cake, madeleines, and ladyfingers, is a light cake made using the standard cake mix technique of whisked egg whites and caster sugar, but without yeast. The finished product is a two-layer cake that is both tasty and moist, perfect for filling with strawberry jam and whipped cream. Fruits like fresh strawberries are sometimes cut and added. Popular in Britain, the Victoria Sponge may have really been invented in Renaissance-era Spain.
The Bakewell Tart
The Bakewell Tart, an update on the traditional Cherry Bakewell, is one of the season’s most popular sweets. On the other hand, this one has a typical shortcrust pastry shell filled with jam and frangipane and topped with flaked almonds. It’s delicious on its own but takes on a whole new level when paired with clotted cream made from Cornish milk.
Some may wonder what makes this dessert unique from a Cherry Bakewell. Besides the addition of cherries and the omission of flaked almonds, there isn’t much of a difference. Frangipane is the base of a traditional Cherry Bakewell tart, which is then topped with a layer of white, sweet fondant and a single half of a glacé cherry.
