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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
Series one and two were presented by Jennie Bond, the former BBC Royal correspondent, whereby each week, two chefs from a region of the UK create a menu.In series three and four, both narrated by Bond but with no presenter, three chefs from a region of the UK create a menu; only the two with the best scores went through to the Friday judging.
The National Trust Costume Group operate at Buckland Abbey, creating authentic Elizabethan costumes using traditional materials and methods. There is a complete Francis Drake costume, based on the famous portrait of Drake in the National Portrait Gallery, London , and the group are currently working on a costume for Lady Drake, also based on a ...
Aside from candied cherries, some Christmas cake recipes call for angelica for green colour. [5] [6] Coins were also occasionally added to Christmas cakes, as well as Christmas puddings, as good luck touch pieces. The usual choices were silver 3d piece, or sixpences, sometimes wrapped in greaseproof paper packages.
Refreshments are sold at several points and there is a modern National Trust shop, ice cream parlour and exhibition space. A new Visitor Centre was completed early in 2016. An environmentally friendly building, it is heated in winter months by a biomass boiler burning wood-chips from the estate.
Dickson Wright was born in St John's Wood, London, [3] the youngest of four children. [4] [5] Her father, Arthur Dickson Wright, [6] [7] was a surgeon to the Royal Family who had served with the Colonial Service at Singapore, [8] and her mother, Aileen Mary (Molly) Bath, [3] was from "a well known and respected Singapore family".
Queen Elizabeth cake is a dessert cake prepared with sugar, flour, dates, eggs, and butter, and topped with a sugary icing infused with shredded coconut. [2] [3] [4] The cake is named after Elizabeth II. [2] [5] It is a popular cake in Canada. [2] The coconut topping is prepared by broiling or grilling. [4] The icing is prepared using a caramel ...
A year later, in 1845, Eliza Acton gave a recipe in Modern Cookery for Private Families, describing it as a version of "Solimemne – A rich French breakfast cake, or Sally Lunn". Solilemmes is a kind of brioche that is served warm which was popularised by the Parisian chef Marie-Antoine Carême in a book of 1815.