British desserts

2. English food at its best is hearty, simple, delicious
fare, with the food and cooking of England developed
to feed the colonial empire, which in its time
influenced the rest of the world. The food and cooking
of England is steeped in history and heritage, and the
modern face of British food presents a dynamic and
thriving cuisine.

3. There's nothing easier than a Posset
recipe for a quick, and deliciously tangy
pudding - perfect at any time of year.
Originally a posset was a drink made from
hot milk and honey, spiced and laced with
ale or wine. It was popular in the Middle
Ages as a remedy for colds and also
appeared in Shakespeare's Macbeth.
It was many years later that it became
a thickened cream dessert, flavored
usually with honey and lemon.

4. Jam Roly-Poly, DeCleats' Arm,
Dead Man's Arm or Dead Man's
Leg is a traditional British pudding
probably first created in the early
19th century. In days past, Jam
Roly-Poly was also known as shirt-
sleeve pudding, because it was
often steamed and served in an old
shirt-sleeve. Because of this,
another nickname for the pudding
was dead-man's arm, or dead man's
leg.

5. Spotted dick is a cylindrical
pudding popular in Britain, containing
dried fruit and commonly served with
custard. It is made from a flat sheet
of suet pastry sprinkled with currants
and raisins, which is then rolled up
into a circular pudding.

6. Summer pudding or summer
fruit pudding is a British dessert
made of sliced white bread,
layered in a deep bowl with fruit
and fruit juice. It is left to soak
overnight and turned out onto a
plate. The dessert was most
popular from the late 19th to the
early 20th century. However, there
is no clear record of its origin.

7. Bread and butter pudding
is a traditional pudding popular
in British cuisine. It is made by
layering slices of buttered
bread scattered with raisins in
an oven dish into which an egg
and milk (or cream) mixture,
commonly seasoned with
nutmeg (and sometimes vanilla
or other spices), is poured

8. Sponge cake is a cake based on flour, sugar, and eggs,
sometimes leavened with baking powder which has a
firm, yet well aerated structure, similar to a sea
sponge. The sponge cake is thought to be one of the
first of the non-yeasted cakes, and the earliest
attested sponge cake recipe in English is found in the
1615.

9. A crumble is a dish of British origin that can
be made in a sweet or savoury version,
depending on ingredients used, although the
sweet version is much more common. A
sweet variety usually contains stewed fruit
topped with a crumbly mixture of fat flour,
and sugar.

10. An apple pie is a fruit pie in which the
principal filling ingredient is apple. It is
sometimes served with whipped cream or
ice cream on top, or alongside cheddar
cheese. The pastry is generally used top-
and-bottom, making it a double-crust pie,
the upper crust of which may be a circular
shaped crust or a pastry lattice woven of
strips; exceptions are deep-dish apple pie
with a top crust only, and open-face Tarte
Tatin.

11. Treacle tart is a traditional English
dessert. It is prepared using shortcrust
pastry, with a thick filling made of golden
syrup, also known as light treacle,
breadcrumbs, and lemon juice or zest. A
modern alternative recipe uses ground
almonds in place of the breadcrumbs.
The tart is normally served hot or warm
with a scoop of clotted cream, ordinary
cream, ice cream or custard.

12. A gypsy tart is a type of tart
made with evaporated milk,
muscovado sugar, and pastry. It
originates from the County of Kent
in England. The tart is extremely
sweet and is, for many people,
associated with school dinners.

13. Eton mess is a traditional English
dessert consisting of a mixture of
strawberries, pieces of meringue, and
cream, which is traditionally served at
Eton College's annual cricket game
against the pupils of Harrow School.
The dish has been known by this name
since the 19th century.

14. Trifle is an English dessert dish made from thick custard,
fruit, sponge cake, fruit juice or jelly, and whipped
cream. These ingredients are usually arranged in layers.

15. Christmas pudding is a
type of pudding traditionally
served as part of the
Christmas dinner in Britain
and in some other countries
where it has been brought by
British emigrants. It has its
origins in medieval England,
and is sometimes known as
plum pudding or just
"pud",though this can also
refer to other kinds of boiled
pudding involving dried fruit.

16. Banoffee pie is an English dessert pie made from bananas, cream
and toffee from boiled condensed milk, either on a pastry base or
one made from crumbled biscuits and butter. Some versions of the
recipe also include chocolate, coffee or both.

17. Drinks

18. A cream tea is a form of
afternoon tea light meal, consisting
of tea taken with a combination of
scones, clotted cream, and jam.
Traditionally a speciality of Devon
and Cornwall, cream teas are
offered for sale in tea rooms in
those two counties, as well as in
other parts of England, and
elsewhere in the Commonwealth.

19. Black tea is a type of tea that is
more oxidized than oolong, green and
white teas. Two principal varieties of
the species are used – the small-leaved
Chinese variety plant, used for most
other types of teas, and the large-
leaved Assamese plant, which was
traditionally mainly used for black tea,
although in recent years some green
and white have been produced.

20. Introduced in the 17th century, coffee quickly became highly popular by
the 18th century. The coffee houses of London were important literary,
commercial and political meeting-places, and in some cases paved the
way for the great financial institutions of 19th-century London.

21. Espresso is coffee brewed by forcing a small amount
of nearly boiling water under pressure through finely
ground coffee beans. Espresso is generally thicker than
coffee brewed by other methods, has a higher
concentration of suspended and dissolved solids, and has
crema on top

22. A cappuccino is an Italian coffee drink which is traditionally prepared with espresso,
hot milk and steamed-milk foam. The name comes from the Capuchin friars, referring
to the colour of their habits, and in this context referring to the colour of the
beverage when milk is added in small portion to dark, brewed coffee.The physical
appearance of a modern cappuccino with espresso créma and steamed milk is a result of
a long evolution of the drink.

23. Frappuccino is a trademark
for a line of frozen coffee
beverages sold by Starbucks. It
consists of coffee or other base
ingredient, blended with ice and
other various ingredients,
usually topped with whipped
cream. Frappuccinos are also
sold as bottled coffee beverages
in stores and from vending
machines.

24. Hot chocolate is a heated beverage
typically consisting of shaved chocolate,
melted chocolate or cocoa powder, heated
milk or water, and sugar. Some make a
distinction between hot chocolate made
with melted chocolate versus powdered,
calling the former drinking chocolate.
Drinking chocolate is also characterized by
less sweetness and thicker consistency

25. Thank you,
for your attention!