This is a list of British desserts, i.e. desserts characteristic of British cuisine, the culinary tradition of the United Kingdom. The British kitchen has a long tradition of noted sweet-making, particularly with puddings, custards, and creams; custard sauce is called crème anglaise (English cream) in French cuisine.

British desserts


Butterscotch Angel Delight instant dessert


The Bakewell tart is an English confection consisting of a shortcrust pastry with a layer of jam and a sponge using ground almonds.[1]



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British cakes

Battenberg cake is a light sponge cake.
Chorley cakes are flattened, fruit-filled pastry cakes, traditionally associated with the town of Chorley in Lancashire, England.

British puddings

Figgy pudding with flaming brandy
Queen of Puddings served with custard. The dish is a baked, breadcrumb-thickened mixture, spread with jam and topped with meringue. Variants of puddings made with breadcrumbs boiled with milk can be found dating back to the seventeenth century.

Scottish desserts

The black bun is a type of fruit cake completely covered with pastry. It is Scottish in origin, originally eaten on Twelfth Night but now enjoyed at Hogmanay.

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See also


  1. ^ Famous Bakewell Tart & Pudding Archived 2013-10-03 at the Wayback Machine,, 2013. Retrieved 19 July 2013. Archived here.
  2. ^ a b "Regional Dishes of North-West England". manchester2002-uk. Archived from the original on 5 January 2014. Retrieved 4 January 2014.
  3. ^ Liddell, Carolyn; Weir, Robin (1996). Frozen Desserts: The Definitive Guide to Making Ice Creams, Ices, Sorbets, Gelati, and Other Frozen Delights. St. Martin's Griffin. pp. 29, 33, 185. ISBN 978-0-312-14343-5. Retrieved 14 August 2011.
  4. ^ "Yorkshire curd tart". BBC Good Food. Retrieved 2020-11-16.
  5. ^ Foster, Pamela. Abbey Cooks Entertain. Pamela Foster. p. 50. ISBN 0988085909.
  6. ^ "Traditional Welsh cake recipe". Visit Wales, Welsh Government. Retrieved 12 September 2013.
  7. ^ Davidson, Alan (2006). The Oxford Companion to Food. Oxford University Press. p. 359. ISBN 0191018252.