Great classic and traditional British desserts you must try
The British may not have been known for fabulous cooking back in the day but no one can say that a great British dessert didn’t exist then and now. The Brits have always been known for their fine desserts, mouth-watering pies, great puds – that’s puddings to you that don’t know. Traditional English desserts come in all shapes, sizes and flavours and they are not just restricted to English food culture traditions, there are many classic British desserts from Wales, Scotland and Northern Ireland to try.
From scones to Battenburg cake, from rhubarb crumbles to that gorgeous mound of pleasure the English Trifle. In the UK they love their sweet British dessert. You may think that French patisserie is the bomb but the British know what makes a great dessert and that’s why everyone wants to indulge in a High Tea or simply enjoy massive towers of whipped cream and fruit when visiting the U.K. and enjoying classic British foods.
Many traditional British desserts come from a history of using everything to hand, bread and butter pudding was created to use up stale bread, and leftover wine was added to puds and pies. Rhubarb, which grows rampant in Britain is a favourite.
Scones were simply but filling and fabulous savoury or sweet – no arguments here about jam or cream first it’s obviously jam. The Great British Bake Off TV show or the Great British Baking Show as it’s known in the states, Americans are now being exposed to traditional desserts from England is a prime example of the UK’s obsession with dessert.
What are bread and butter puddings?
The earliest recipes for bread and butter pudding date back to the 1700s and this great English dessert was Princess Di’s favourite.
In the 11th and 12th centuries and well into the 19th century every cook worth their salt kept a large bowl into which they put stale bread that was leftover – nothing went to waste. The pudding basin as it was known Food historians trace bread pudding back to Europe in the early 11th and 12th centuries, and it has been popular in England since the 13th century when just about every kitchen had a deep bowl called a pudding basin that was used to collect scraps of stale bread.
Bread and Butter pudding is soft and custardy. It is made by arranging slices of buttered bread in a dish, pouring custard over the top and baking in the oven. The earliest bread and butter puddings were called whitepot and used either bone marrow or butter. Whitepots could also be made using rice instead of bread, giving rise to another great British dessert rice pudding.
What is the dictionary definition of a British or English pudding? “A baked or steamed sponge or suet dish, usually sweet and served as a dessert, but also savoury suet puddings (e.g. steak and kidney).
What is the history of the traditional English Trifle?
Who could forget a trifle? This quintessential British dessert English trifle dates back to around 1598 and was originally made with rosewater and cream before it became an alcohol-soaked ladyfinger and custard dessert in the 1700s.
What is a Spotted Dick?
That classic of British comics Spotted Dick? That’s simply a bread and butter pudding that was made with suet and spotted with raisins, sort of the poor man’s bread and butter pudding.
What are traditional British Custard Desserts?
Custard goes back to Roman times when milk and eggs were cooked together and thickened and custard tarts were very popular during the middle ages. Technically custard refers only to an egg-thickened cream and when starch is added the result is pastry cream over the years flavourings and sugar were added to become more dessert-like although a quiche is still a custard tart. The name custard came from the French ‘croustade’ which was actually the crust of the milk and egg filling.
What is clotted cream?
For those of you who don’t know what clotted cream is you have no idea what you are missing. Clotted cream is a very thick cream with a much higher butterfat content than double (heavy) cream and has a long history in Devon and Cornwall.
Is it Scon or Scone?
Is it pronounced scon or scone? According to Food & Wine major dictionaries including Merriam-Webster and the Oxford Dictionary scone has two, equally correct pronunciations: one that rhymes with cone and another that rhymes with gone.
Scones are thought to have originated in Scotland in the early 1500s and the first known print reference was made by a Scottish poet in 1513. Scones were originally made using oats, shaped into a large round and scored into four or six wedges. The name ‘scone’ is thought to have come from the Scottish name for the Stone of Destiny, where Scottish kings were (supposedly) once crowned.
What is an English Crumble?
Crumbles first became popular in Britain during World War II, when the topping was a cheap alternative to pie because of the shortage of pastry supplies due to rationing. Crumbles take any kind of fruit available and then add a topping comprised of flour, oatmeal, sugar and butter. Apple Crumble is the definitive British favourite however a Rhubarb crumble runs a close second.
Over the years and centuries, many great famed British desserts have been enhanced and developed into new creations and incorporated ingredients that were not available to earlier bakers. Scones are a perfect example of this – brilliant for carrying flavours either sweet or savoury scones became the perfect vehicle for ‘improvement’.
There are really no right or wrong British dessert recipes they are made to evolve and become family favourites no matter how they are made or what goes into them.
45 Great classic and traditional British desserts to try
Knickerbocker Glory
A Knickerbocker glory is an icecream sundae layered with cream, fruit, icecream, and meringue and topped with nuts, whipped cream flavoured syrups such as chocolate or strawberry and finally topped with a cherry. Every childhood dream of an icecream sundae.
Legend has it that the knickerbocker glory was invented in New York in the early 1900s. The name knickerbocker is named after The Knickerbocker Hotel in Manhattan. During the early 1900s, the hotel was pink and cream-coloured and famous in New York. After its closure in 1920, a tall, pink, and cream-coloured dish was created in honour of the hotel.
Banoffee Pie
The banoffee pie was created in 1971 by Nigel Mackenzie, the owner of The Hungry Monk Restaurant in Jevington, East Sussex, and his chef, Ian Dowding. The original recipe was based on an American dessert recipe called “Blum’s Coffee Toffee Pie” from Blum’s Bakery in San Francisco.
Cranachan
The unofficial dish of Scotland, cranachan comes from the Scottish Gaelic which means to churn Originally cranachan was made to celebrate the raspberry harvests in June. It’s a luscious concoction of raspberries, cream, oats and whiskey. Or as my Scottish friends call it the King of Scottish Desserts.
Originally made from crowdie cheese, which is a soft and fresh Scottish cheese made from skimmed cows’ milk that was combined with lightly toasted oatmeal, cream and local honey. The dish can also be known as cream crowdie, depending on what part of Scotland you are from.
Eton Mess
According to legend Eton Mess was created in the 1920s during a cricket match. It was believed that a dog knocked over a perfect cake but the boys of Eton ate the mess that resulted. The truth is Eton Mess dates back to the late 1800s when it was included on a menu for Marlborough House and was called Eton Mess aux Fraises.
Served in the 1930s in the school’s “sock shop” (tuck shop) and was originally made with either strawberries or bananas mixed with ice cream or cream the meringue was a later addition. An Eton mess can be made with many other types of summer fruit, but strawberries are regarded as more traditional.
British Trifle
Of all the great traditional English deserts the Trifle is probably the most famous. The earliest use of the name trifle was in a recipe for a thick cream flavoured with sugar, ginger and rosewater, in Thomas Dawson’s 1585 book of English cookery The Good Huswifes Jewell. The word “trifle” comes from the old French term “trufle,” and literally means something whimsical or of little consequence. A proper English trifle is made with real egg custard poured over sponge cake soaked in fruit and sherry and topped with whipped cream.
British Fools
British Fool is the name of a simple British pudding that comes from the French ‘fouler’ which means to crush or press fruits and gently fold them into a thick cream.
Yorkshire Curd Tart
Similar to a cheesecake the Yorkshire Curd Tart is made with cheese curds, butter, eggs and sugar. Curd tarts were traditionally baked for Whitsuntide, when many Yorkshire villages held feasts and fair days. The filling was originally made from ‘beestings’, the first, very rich milk from newly calved cows, though nowadays it’s easier to use curd cheese. Rosewater is a classic flavouring.
Classic British tarts and pies
According to legend, the tart was invented by French sisters who ran a hotel in the 1880s, in France, the actual name of the tart is “Tarte des Demoiselles Tatin”. In England, the tart evolved from pies with the main difference being that tarts were to be made with shortcrust pastry.
Classic British Bakewell tart
The great British Bakewell tart appears to have been created from the Bakewell pudding. History says that Mrs Greaves, the White Horse Inn landlady, left instructions for her cook to make a jam tart. The cook didn’t stir the almond paste and eggs into the pastry but spread it on top of the tart and voila the Bakewell Tart was born.
Originating from the town of Bakewell in England, this tart consists of a shortcrust pastry base filled with raspberry jam and almond frangipane.
Treacle Tart
One of the most hallowed of great British desserts has to be the Treacle Tart. Originally made with Black treacle which is a less bitter version of pure molasses. These days however Treacle Tart is made with Golden Syrup which is sweeter and more of a light treacle.
Treat family and friends to a comforting treacle tart with crumbly pastry and rich filling. A classic British dessert, serve with ice cream or clotted cream from BBC Good Food.
Mince pies
Speaking of Christmas (okay fair enough not yet) who can forget mince pies? The reason mincemeat is called meat is because that’s exactly what it used to be any kind of minced meat was used. Mince pies were first served in the early middle ages, and the pies were quite sizeable, filled with a mixture of finely minced meat, chopped-up fruit and a preserving liquid. Mincemeat originally came about as a good way of preserving meat, without salting, curing, smoking or drying it.
Sticky Toffee Pudding
The Udny Arms Hotel in Newburgh-on-Ythan, Scotland claim to have first served Sticky Toffee Pudding in 1967. It still appears on the menu to this day and is served with clotted cream ice cream however Yorkshire folk disagree and say it was the landlady at the Gait Inn in Millington who invented it in 1907.
Sticky toffee pudding is a beloved British dessert known for its indulgent, moist texture and rich flavor. It consists of a soft, date-based sponge cake soaked in a luscious toffee sauce, often served warm with a drizzle of extra sauce and a scoop of vanilla ice cream or a dollop of clotted cream. The combination of sweet dates, caramelized toffee, and tender sponge creates a decadent treat that’s both comforting and luxurious.
Figgy Pudding
Some of you may know the song – Bring us some figgy pudding – that great Xmas hit from the 16th century. Well, figgy pudding or plum pudding began as a way to preserve food – believe it or not.
Figgy pudding was a soup-like dish, that was served as a fasting meal before the great, huge Christmas feastings. Beef and mutton were mixed with raisins, plums or prunes, wines and spices. In the early 15th century grains were added to make it a porridge, and it was known as “frumenty.” By the end of the 16th century fruit had become plentiful, and plum pudding went from savoury to sweet. Tiny Tim’s Figgy/Plum Pudding.
Plum pudding
Also known as Christmas pudding, is a rich, dense British dessert traditionally served during the holiday season. Despite its name, it contains no plums but is packed with dried fruits, spices, suet, and often a splash of brandy or ale. Steamed for hours, it has a dark, moist texture and is typically flamed with brandy before serving, often accompanied by custard or brandy butter. Its deep, spiced flavors and ceremonial presentation make it a cherished part of Christmas celebrations.
Apple Crumble
Apple crumble is a classic British dessert that epitomizes comfort food. It features a layer of sweet, spiced apples topped with a buttery, crumbly mixture of flour, sugar, and oats. Baked until golden and bubbling, it’s served warm, often with custard, cream, or ice cream. Simple yet satisfying, apple crumble is a timeless favorite, especially during autumn when apples are at their best.
Victoria Sponge
Originally a sponge was a very light cake made with flour, sugar and egg whites that originated in Spain during the Renaissance. Sponge cake is thought to be one of the first cakes created that didn’t use yeast. The Victorians created baking powder in 1843 and by adding it to the sponge cake batter the bakers could now use butter in the cake.
This simple cake was one of the queen’s favourites. After her husband, Prince Albert, died in 1861, Queen Victoria spent time at the Queen’s residence in mourning on the Isle of Wight. According to historians, it was here that the Victoria Sponge Cake was named after her.
Battenberg Cake
That classic checkerboard cake of pink and yellow is said to have been created for the marriage of Princess Victoria to Prince Louis of Battenberg in 1884. However, food sleuths still debate the origins of this pretty cake.
Jam Roly-Poly
This traditional British pudding owes its child-like name to the fact that making it involves rolling up a suet pudding in a Swiss-role style. Probably because its other names sure don’t make you want to eat it – “dead man’s arm” or “dead man’s” leg”, just isn’t that appetizing.
This classic British jam roly poly consists of a soft, suet-based dough spread with jam (usually raspberry jam or strawberry), rolled up like a Swiss roll, and then steamed or baked. Traditionally wrapped in a cloth or parchment paper, it emerges as a tender, cylindrical dessert with a sweet, jammy center. Served warm and often accompanied by custard or cream. among traditional puddings.
Fruit cake
Fruitcake has been around since ancient Roman times. You may think that fruitcake was invented in Britain, but that’s not where it came from. Various types of Fruitcake have been around since Roman times when it was made of a mix of barley mash, flour, pomegranate seeds, raisins, pine nuts and honey wine.
The tradition of making fruitcakes for special occasions such as weddings and holidays gained in popularity in the 18th and 19th centuries and due to the cost of the materials, it was a grand indulgence.
Parkin
A traditional British cake, particularly associated with Yorkshire and northern England, often enjoyed during Bonfire Night celebrations on November 5th. Made from oatmeal, treacle, ginger, and spices, it has a dense, moist texture and a deep, warming flavor. Unlike many cakes, Parkin improves with time, as its flavors mature and deepen when stored for a few days.
Syllabub
Originally a syllabub was made with milk that was sweetened and mixed with a sweet fortified beer similar to sherry. It was left to curdle and treated as a drink that could be served hot or cold. There was also a more solid version made with cream, wine, or spirits.
Rice Pudding
Classic British rice pudding is a comforting, traditional dessert made with simple ingredients like short-grain rice, milk, sugar, and often flavored with vanilla or nutmeg. Baked slowly in the oven until creamy and golden, it has a rich, custard-like texture that is both hearty and nostalgic. Often served warm, it’s a beloved treat, sometimes topped with a sprinkle of cinnamon or a dollop of jam for extra sweetness.
Chorley Cake
This is a traditional baked treat originating from Chorley, a town in Lancashire, England. It’s a small, round, flat pastry made from a shortcrust-like dough, filled with a mixture of currants, sugar, and sometimes butter or spices. Similar to the more widely known Eccles cake, but less sweet and plainer in appearance, Chorley Cakes are typically baked until golden and enjoyed with a spread of butter or cheese.
Queen of Puddings
This is a classic British dessert that combines a creamy breadcrumb base, a layer of tangy jam (usually raspberry or strawberry), and a fluffy meringue topping and then baked to golden perfection.
Singing Hinnies – Northern England
Singing Hinnies are scone-like griddle cakes that are traditionally made in the north of England.
Clootie Dumpling – Scotland
A favourite of all the Scots that I know the name of this pudding comes from the cloth that it is traditionally steamed in. This traditional Scottish dessert is made with dried fruit and spices. Enjoy on Burns night with a wee dram and custard or ice cream to serve.
Bara Brith – Wales
Translated, bara brith means ‘speckled bread’ traditionally made with yeast, packed full of dried fruit and spice, and served with salted Welsh Butter. Said to have been invented by a Welsh Chef who simply added dried fruits and spices to a basic bread recipe it became a traditional Welsh tea loaf.
Snowdon Pudding – Wales
This is a traditional steamed Welsh pudding full of fruit and a favourite of the climbers of Snowdon, Wales.
Fifteens – Northern Ireland
A no-bake Northern Irish treat these are sticky rounds of goodness. Coated in Coconut the centre yields cherries, and marshmallows. They got their name from the fact that you use 15 digestive biscuits, 15 glace cherries and 15 marshmallows to make them. Fifteens recipe at BBC Good Food.
Yellow Man – Northern Ireland
If you have ever eaten a Crunchie chocolate bar you know yellow man it’s that golden honeycomb inside the chocolate. A Northern Irish treat for years you will find Yellowman virtually everywhere when you visit. It is a particular favourite found at traditional markets and is often associated with the Ould Lammas Fair in Ballycastle. Yellowman recipe.
Welsh cakes – Wales
Welshcakes are a beloved Welsh treat, resembling a cross between a scone and a pancake. Made with flour, butter, sugar, and currants, they are griddled to a soft, buttery finish and often dusted with sugar.
Shortbread – Scotland
Ah melt in your mouth Shortbread is a quintessential Scottish biscuit, known for its rich, buttery flavor and crumbly texture. Made with just three ingredients—butter, sugar, and flour—it’s a simple yet indulgent treat, often shaped into fingers, rounds, or petticoat tails.
Obviously, there are thousands of great British desserts thanks to all the inventive cooks and chefs who adapt, adjust and add to existing traditional English desserts. What is your favourite traditional British dessert?
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