10 Classic British Desserts to Try at Home

Welcome, food lovers! Today, I want to talk about something that’s very close to my heart – classic British desserts. With their rich history and traditional recipes, these desserts have stood the test of time and continue to be enjoyed by generations of Brits and dessert enthusiasts alike.

From the indulgent sticky toffee pudding to the comforting apple crumble, there’s something about these classic desserts that brings a sense of warmth and nostalgia. And the best part is that these desserts are easy to make at home, with most recipes requiring just a handful of ingredients.

So, without further ado, let me introduce you to 10 classic British desserts that you simply must try at home. Whether you’re looking for a show-stopping dessert to impress your guests or just want to treat yourself to something sweet, there’s something here for everyone.

From the iconic Eton mess to the rich and decadent treacle tart, these desserts are sure to delight your taste buds and leave you wanting more. So, dust off your apron, grab your mixing bowls, and let’s get started on a journey through the rich and delicious world of classic British desserts.

1. Sticky Toffee Pudding

Tih sSticky Toffee Pudding, I really love thee? Let me count the ways. First of all, there’s that moist, dense, caramel-infused cake that practically melts in your mouth. Then there’s the ooey-gooey toffee sauce, which is so rich and decadent that it’s almost sinful. And don’t even get me started on the creamy vanilla ice cream or whipped cream that often accompanies this heavenly dessert.

But beyond the taste and texture, there’s something about Sticky Toffee Pudding that just speaks to me on a personal level. Maybe it’s the way it evokes memories of cozy Sunday dinners with my family, or the fact that it’s the ultimate comfort food on a chilly evening. Or perhaps it’s simply the fact that it’s so indulgent and satisfying that it feels like a true treat every time I have it.


  • 8 ounces (227 grams) pitted dates, chopped
  • 1 teaspoon baking soda
  • 1 cup (240 ml) boiling water
  • 1/4 cup (4 tablespoons or 57 grams) unsalted butter, at room temperature
  • 3/4 cup (150 grams) granulated sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1 1/2 cups (188 grams) all-purpose flour
  • 1 1/2 teaspoons baking powder
  • 1/4 teaspoon salt

Toffee Sauce:

  • 1/2 cup (1 stick or 113 grams) unsalted butter
  • 1 cup (200 grams) light brown sugar
  • 1/2 cup (120 ml) heavy cream
  • 1/4 teaspoon salt
  • 1 teaspoon vanilla extract


  1. Preheat the oven to 350°F (177°C). Grease an 8×8 inch baking dish.
  2. In a medium bowl, combine the chopped dates and baking soda. Pour the boiling water over the top, stir, and let sit for 5 minutes.
  3. In a large bowl, beat together the butter and sugar until light and fluffy, about 2 minutes. Add the eggs and vanilla extract, and beat until well combined.
  4. In a separate bowl, whisk together the flour, baking powder, and salt.
  5. Add the dry ingredients to the butter mixture, and mix until just combined.
  6. Pour the date mixture (including the liquid) into the batter, and mix until well combined.
  7. Pour the batter into the prepared baking dish, and smooth out the top.
  8. Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
  9. While the pudding is baking, make the toffee sauce. In a medium saucepan, melt the butter over medium heat.
  10. Add the brown sugar, cream, and salt, and whisk to combine.
  11. Bring the mixture to a simmer, stirring frequently, and cook for 5-7 minutes, or until the sauce has thickened.
  12. Remove the sauce from the heat, and stir in the vanilla extract.
  13. Once the pudding is finished baking, poke holes all over the top with a toothpick or fork.
  14. Pour the warm toffee sauce over the top of the pudding, allowing it to seep into the holes.
  15. Let the pudding cool for at least 15 minutes before serving.

2. Eton Mess

This Eton Mess, makes my heart sing! This classic British dessert is a symphony of flavors and textures, with every bite bringing a new sensation to my taste buds. At its core, Eton Mess is a simple combination of meringue, whipped cream, and strawberries, but the way those ingredients come together is nothing short of magical.

There’s something about the contrast between the crunchy, sweet meringue and the soft, fluffy cream that just works perfectly. And when you add in the juicy, tart strawberries, it’s like a burst of sunshine in every bite. I love how this dessert manages to be both light and decadent at the same time, making it the perfect choice for any occasion.

But beyond the taste, there’s something about Eton Mess that just feels so quintessentially British to me. Maybe it’s the fact that it’s named after a prestigious English boarding school, or the fact that it’s often served at summer garden parties and picnics. Whatever the reason, I can’t help but feel a sense of nostalgia and comfort every time I indulge in a bowl of Eton Mess.


  • 400g strawberries, hulled and chopped
  • 1-2 tbsp caster sugar (depending on sweetness of strawberries)
  • 500ml double cream
  • 4 tbsp icing sugar
  • 1 tsp vanilla extract
  • 4-6 meringue nests, crushed
  • Extra strawberries, to decorate


  1. In a bowl, mix the chopped strawberries with the caster sugar and set aside for a few minutes.
  2. In a separate bowl, whisk the double cream, icing sugar, and vanilla extract together until soft peaks form.
  3. Crush the meringue nests into small pieces.
  4. Add the sugared strawberries and crushed meringue to the whipped cream, and fold everything together until just combined.
  5. Spoon the mixture into individual serving dishes or one large serving bowl.
  6. Chill the Eton Mess in the fridge for at least 30 minutes.
  7. Before serving, decorate with extra strawberries. Enjoy!

3. Banoffee Pie

Oh Banoffee Pie, how you make my heart skip a beat! This dessert is an absolute masterpiece of flavor, texture, and sheer indulgence. From the buttery, crumbly crust to the luscious caramel filling and the mountains of whipped cream on top, every element of Banoffee Pie is a delight for the senses.

But what really sets this dessert apart for me is the combination of sweet, sticky caramel and ripe, creamy bananas. It’s like a match made in heaven, and I can’t get enough of that rich, decadent flavor. I love how the sweetness is balanced out by a hint of saltiness, creating a complex and satisfying taste that keeps me coming back for more.

And beyond the taste, there’s something about Banoffee Pie that just feels so special to me. Maybe it’s the fact that it’s a classic British dessert with a history dating back to the 1970s. Or maybe it’s the memories of sharing slices of Banoffee Pie with friends and family over the years. Whatever the reason, this dessert will always hold a special place in my heart (and my stomach!).


For the Crust:

  • 2 cups graham cracker crumbs
  • 1/2 cup (1 stick) unsalted butter, melted
  • 1/4 cup granulated sugar

For the Filling:

  • 1/2 cup (1 stick) unsalted butter
  • 1/2 cup packed brown sugar
  • 1 (14-ounce) can sweetened condensed milk
  • 1/4 teaspoon salt
  • 1/2 teaspoon vanilla extract
  • 3-4 ripe bananas, sliced
  • 1 1/2 cups heavy whipping cream
  • 2 tablespoons powdered sugar
  • 1 teaspoon vanilla extract


  1. Preheat oven to 350°F (175°C).
  2. In a bowl, mix together the graham cracker crumbs, melted butter, and granulated sugar until evenly combined.
  3. Press the mixture into a 9-inch pie dish, making sure to press the crumbs firmly onto the bottom and up the sides of the dish.
  4. Bake the crust for 10 minutes, then remove from the oven and let it cool completely.
  5. In a saucepan over medium heat, melt the butter and brown sugar together until the sugar has dissolved.
  6. Add the sweetened condensed milk and salt, and stir constantly until the mixture thickens and turns a caramel color, about 5-7 minutes.
  7. Remove from heat and stir in the vanilla extract. Let cool for a few minutes.
  8. Spread the caramel mixture evenly over the cooled crust.
  9. Arrange the sliced bananas on top of the caramel.
  10. In a large bowl, whip the heavy cream with powdered sugar and vanilla extract until stiff peaks form.
  11. Spread the whipped cream on top of the bananas, making sure to cover the bananas completely.
  12. Chill the Banoffee Pie in the refrigerator for at least 2 hours, or until the whipped cream is firm.
  13. Serve cold and enjoy!

4. Bread and Butter Pudding

Hey friend, have you ever tried Bread and Butter Pudding? It’s seriously one of my favorite desserts ever. It’s a British classic that’s made by layering slices of buttered bread in a baking dish and pouring over a mixture of eggs, milk, sugar, and vanilla. The whole thing is baked until it’s golden and crispy on top, with a soft, creamy center that’s pure heaven.

What I love about Bread and Butter Pudding is that it’s both indulgent and comforting, like a warm hug in dessert form. It’s perfect for cold, dreary days when you just want something cozy and satisfying. And the best part is that it’s super easy to make – you probably have all the ingredients on hand right now.



  • 10 oz (10-12 slices) white sandwich bread, sliced with crusts on
  • 1/4 cup unsalted butter, softened
  • 1/2 cup raisins or sultanas (optional)
  • 2 1/2 cups whole milk
  • 1/2 cup heavy cream
  • 3 large eggs
  • 1/2 cup granulated sugar
  • 1 tsp vanilla extract
  • 1/4 tsp ground nutmeg
  • 1/4 tsp salt


  1. Preheat the oven to 180°C/350°F (160°C fan-forced).
  2. Spread the softened butter on one side of each bread slice.
  3. Cut the bread slices into triangles or squares.
  4. Arrange the bread in a single layer in a large baking dish (approximately 9 x 13 inches). Sprinkle the raisins or sultanas over the bread if using.
  5. In a large bowl, whisk together the milk, heavy cream, eggs, sugar, vanilla extract, nutmeg, and salt until well combined.
  6. Pour the mixture over the bread, making sure that all of the bread is soaked.
  7. Let the bread soak in the mixture for 15-20 minutes.
  8. Bake the bread and butter pudding for 45-50 minutes, or until the top is golden brown and the pudding is set.
  9. Serve the bread and butter pudding warm, garnished with whipped cream or ice cream if desired. Enjoy!

5. Apple Crumble

Hey there, have you ever tried Apple Crumble? It’s one of my all-time favorite desserts! It’s a classic British dessert that’s made by baking sweet, tart apples topped with a buttery crumble made from flour, sugar, and butter.

What I love about Apple Crumble is the contrast between the warm, soft, sweet apples and the crunchy, crumbly topping. It’s a perfect combination of textures and flavors that always hits the spot. Plus, it’s super easy to make – you can even use store-bought pie filling if you’re short on time.

Another great thing about Apple Crumble is how versatile it is. You can switch up the fruit to use whatever’s in season – pears, berries, and even rhubarb all work great. And you can add in spices like cinnamon or nutmeg to give it a cozy, comforting flavor.


For the Filling:

  • 4 medium apples, peeled and sliced
  • 1 tablespoon maple syrup
  • 1 tablespoon lemon juice
  • 1 teaspoon cinnamon

For the Crumble Topping:

  • 1/2 cup old-fashioned oats
  • 1/4 cup almond flour
  • 1/4 cup chopped cashews
  • 2 tablespoons maple syrup
  • 1 tablespoon coconut oil, melted
  • 1 teaspoon cinnamon
  • Pinch of salt


  1. Preheat the oven to 350°F (175°C).
  2. In a bowl, combine the sliced apples, maple syrup, lemon juice, and cinnamon. Mix well.
  3. Pour the apple mixture into a baking dish.
  4. In a separate bowl, mix together the oats, almond flour, chopped cashews, maple syrup, melted coconut oil, cinnamon, and salt until crumbly.
  5. Sprinkle the crumble topping over the apples in the baking dish.
  6. Bake the healthy apple crumble for 35-40 minutes, or until the topping is golden brown and the apples are tender.
  7. Serve the apple crumble warm with a dollop of Greek yogurt or whipped cream if desired. Enjoy!

6. Treacle Tart

Hey, have you ever had Treacle Tart? It’s a British classic that’s definitely worth trying. It’s made with a filling of golden syrup, breadcrumbs, and lemon juice, all baked in a buttery pastry shell.

What I love about Treacle Tart is the combination of sweet and tart flavors – the syrup is super sweet, but the lemon juice adds a tangy note that balances it out perfectly. And the breadcrumbs give it a unique texture that’s almost like a cross between a cake and a pie.

Treacle Tart is also a great dessert for using up leftover bread – you can use stale bread to make the breadcrumbs for the filling. And it’s super easy to make – you can even use store-bought pastry if you don’t want to make your own.

If you’re a fan of sweet, tangy desserts with a unique texture, you should definitely give Treacle Tart a try. It’s a classic for a reason!


For the Pastry:

  • 1 1/2 cups all-purpose flour
  • 1/2 cup unsalted butter, cold and cubed
  • 1/4 cup powdered sugar
  • 1 egg yolk
  • 2-3 tablespoons cold water

For the Filling:

  • 1 cup golden syrup
  • 1/2 cup fresh white breadcrumbs
  • 1 lemon, zested and juiced
  • 1 egg
  • 1/2 cup heavy cream
  • 1/2 teaspoon salt


For the Pastry:

  1. In a large mixing bowl, combine the flour and powdered sugar.
  2. Add the cubed butter and use a pastry cutter or your fingertips to rub it into the flour mixture until it resembles coarse crumbs.
  3. Add the egg yolk and 2 tablespoons of cold water, and mix until the dough comes together.
  4. If the dough is too dry, add the remaining tablespoon of water.
  5. Wrap the dough in plastic wrap and refrigerate for 30 minutes.
  6. Preheat the oven to 375°F (190°C).
  7. Roll out the pastry on a lightly floured surface to about 1/8-inch thickness.
  8. Place the rolled-out pastry in a 9-inch tart pan, pressing it firmly into the bottom and sides.
  9. Trim the excess dough and prick the bottom of the pastry with a fork.

For the Filling:

  1. In a large mixing bowl, whisk together the golden syrup, breadcrumbs, lemon zest and juice, egg, heavy cream, and salt until smooth.
  2. Pour the filling into the prepared pastry crust.
  3. Bake the treacle tart for 25-30 minutes, or until the filling is set and the pastry is golden brown.
  4. Let the tart cool in the pan for 10-15 minutes before slicing and serving.

7. Spotted Dick

Have you ever heard of Spotted Dick? No, it’s not a disease or anything like that! It’s actually a traditional British dessert that’s been around for centuries.

Spotted Dick is a steamed pudding made from suet (a type of animal fat), flour, sugar, and currants or raisins. The name “spotted” comes from the fact that the raisins or currants are mixed into the pudding mixture and create little “spots” throughout the dessert.

It’s typically served warm with a custard sauce or some other sweet topping. Some people even like to have it with a dollop of whipped cream or a scoop of ice cream.

While it may not sound all that appetizing at first, Spotted Dick is actually quite delicious and has a rich, comforting flavor. It’s a true classic in British cuisine, and many people have fond childhood memories of enjoying this dessert with their families.

So if you’re ever in the mood for a comforting, traditional dessert, give Spotted Dick a try!


  • 200g self-raising flour
  • 100g shredded suet
  • 75g caster sugar
  • 100g currants
  • 1 lemon, zest only
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • Pinch of salt
  • 150ml milk


  1. In a large mixing bowl, mix together the self-raising flour, shredded suet, caster sugar, currants, lemon zest, cinnamon, nutmeg, and salt.
  2. Add the milk and mix until a soft dough forms.
  3. Grease a 1.5-litre pudding basin with butter.
  4. Spoon the dough into the pudding basin and smooth the top.
  5. Cut a circle of baking parchment and a circle of aluminum foil slightly larger than the top of the pudding basin.
  6. Lay the baking parchment on top of the foil and make a pleat in the center.
  7. Place the circles, parchment side down, over the pudding basin and tie securely with kitchen string, creating a handle to lift the pudding in and out of the pot.
  8. Fill a large pot with enough water to come halfway up the sides of the pudding basin.
  9. Place the pudding basin in the pot, making sure the water does not touch the top of the pudding.
  10. Cover the pot with a lid and simmer for 2 hours, checking the water level occasionally and topping up as needed.
  11. Remove the pudding from the pot and let it cool for a few minutes before removing the parchment and foil.
  12. Slice the spotted dick and serve with custard or whipped cream.

9. Trifle

Let me tell you about one of the most delicious desserts out there – trifle! It’s a dessert that’s been popular for generations, and for good reason.

Trifle is a multi-layered dessert that’s a feast for the senses. With its soft sponge cake, sweet fruit, silky custard, and pillowy whipped cream, each bite is like a symphony of flavors and textures. The different layers complement each other perfectly, creating a dessert that’s both light and indulgent.

What’s great about trifle is that it’s versatile and can be customized to your liking. You can use any type of fruit you like, whether it’s fresh berries or canned peaches, and you can switch up the cake layer too. Some people like to add a layer of jelly or a drizzle of liqueur to give it an extra kick. Overall, trifle is a dessert that’s sure to impress your taste buds and your guests. Whether you’re making it for a special occasion or just as a sweet treat for yourself, trifle is a dessert that never disappoints.


  • 1 large sponge cake or 12-15 ladyfingers
  • 1/2 cup raspberry jam
  • 1/2 cup sweet sherry
  • 1/4 cup orange juice
  • 1/4 cup water
  • 1 package (3.4 oz) vanilla pudding mix
  • 2 cups milk
  • 2 cups heavy whipping cream
  • 2 tbsp granulated sugar
  • 1 tsp vanilla extract
  • Fresh berries and mint leaves, for garnish


  1. Cut the sponge cake or ladyfingers into small pieces and arrange them in the bottom of a large glass bowl.
  2. Spread the raspberry jam over the cake.
  3. In a small bowl, mix together the sherry, orange juice, and water.
  4. Pour the sherry mixture over the cake and let it soak in for 10-15 minutes.
  5. In a medium saucepan, whisk together the vanilla pudding mix and milk.
  6. Cook over medium heat, stirring constantly, until the mixture thickens and boils.
  7. Remove the pan from the heat and let the pudding cool to room temperature.
  8. Pour the cooled pudding over the cake, spreading it evenly.
  9. In a large bowl, beat the heavy cream, sugar, and vanilla extract until stiff peaks form.
  10. Spread the whipped cream over the pudding layer.
  11. Garnish with fresh berries and mint leaves.
  12. Cover the trifle with plastic wrap and refrigerate for at least 4 hours or overnight.
  13. Serve chilled.

10. Lemon Drizzle Cake

If you’re a fan of sweet treats, then you’ve got to try Lemon Drizzle Cake. This cake is a real crowd-pleaser, with its tangy lemon flavor and delicate crumbly texture. The cake is made with fresh lemon juice and zest, which give it a zingy and refreshing taste.

The best part about Lemon Drizzle Cake is the drizzle itself. After baking, a sweet and sticky lemon syrup is poured over the cake, which soaks in and makes the cake super moist and delicious. Each bite is like a burst of citrusy flavor in your mouth, and it’s impossible to resist going back for seconds.

Whether you’re looking for a dessert to impress guests or just want to treat yourself, Lemon Drizzle Cake is a perfect choice. So why not whip one up and savor the deliciousness for yourself?


For the cake:

  • 1 cup unsalted butter, softened
  • 1 cup granulated sugar
  • 4 large eggs
  • 2 cups all-purpose flour
  • 2 tsp baking powder
  • 1/2 tsp salt
  • Zest of 2 lemons
  • 1/4 cup fresh lemon juice
  • 1/4 cup milk

For the drizzle:

  • 1/4 cup fresh lemon juice
  • 1/4 cup granulated sugar


  1. Preheat the oven to 350°F (175°C).
  2. Grease and line a 9-inch loaf pan with parchment paper.
  3. In a large mixing bowl, cream together the butter and sugar until light and fluffy.
  4. Beat in the eggs, one at a time, until well combined.
  5. In a separate bowl, whisk together the flour, baking powder, and salt.
  6. Gradually add the dry ingredients to the creamed mixture, mixing until well combined.
  7. Add the lemon zest, lemon juice, and milk to the batter, and mix until smooth.
  8. Pour the batter into the prepared loaf pan and bake for 50-60 minutes or until a toothpick inserted in the center comes out clean.
  9. While the cake is still hot, make the drizzle by whisking together the lemon juice and sugar in a small bowl.
  10. Poke holes all over the top of the cake using a toothpick or skewer.
  11. Slowly pour the lemon drizzle over the hot cake, allowing it to soak into the holes.
  12. Let the cake cool completely in the pan.
  13. Once the cake is cooled, remove it from the pan, slice, and serve.

Enjoy your delicious Lemon Drizzle Cake!

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