Chunks of chocolate cake doused in hazelnut liqueur and layered with dollops of chocolate-hazelnut pastry cream make a spectacular dessert. Gold leaf, which adds a touch of elegance, can be found in many baking supply stores.
This two-tiered wedding cake is beautiful in its simplicity and classic style. Use double-sided tape to attach the ribbon ends at the back of the cake and be sure to wrap the stems of the flowers with floral tape before inserting them into the cake.
This moist breakfast loaf gets its vibrant flavour from sweet ripe strawberries. If they're not in season, you can still make this recipe year-round; simply use frozen strawberries instead of fresh, as out-of-season varieties are more tart than sweet.
In Devon and Cornwall, folks argue over whether the cream or jam goes on first, but these West Country treats are winners however you serve them.
Scones are found in various guises all around Britain. Earlier versions tended to be baked as one large cake and broken into wedges later – Northumberland’s “singing hinny” is one surviving example. Scones, clotted cream and jam are a match made in heaven – or, rather, in an abbey, as this teatime delight is said to have first been offered by the monks of Tavistock Abbey in 1105 to the Earl of Devon and local workers as thanks for restoring their monastery.
A French term that means "paving stone," pavé describes the brick shape of this elegant dessert. Whisky often has notes of vanilla, caramel and chocolate, making it a lovely complement to desserts featuring those same flavours.
This patterned cookie from Canadian Living Cooks 2003, is actually easy to make.
Designed to resemble crafty felt gingerbread men, the recipe yields half white and half brown cookies. Decorate with candies to resemble buttons, eyes and hearts as desired.
If ever there was a British national dish, this has to be it. Loved from John O’Groats to Land’s End, fish and chips is the perfect Friday night supper.
In mid-19th-century Britain, the worlds of Irish immigrants – with their potato dominated diet – and Jewish fried fish vendors collided, and a national dish was born, spawning countless chippies on high streets and seaside piers up and down the land. About a quarter of all white fish and 10 per cent of the potatoes now sold in Britain are sold in fish and chip shops. Not to mention the pickled onions and eggs, curry sauce and mushy peas that go with them.
