A hot water pastry crust is sturdy enough to contain the meat and vegetables inside without leaking or cracking.
An offset spatula makes the task of spreading the batter into perfect circles a bit easier, but still, these crisp cookies are no walk in the park; there’s a reason they were a technical challenge!
America has its apple pie; in Britain, the cake in every home baker’s repertoire is the Victoria sponge, named for Queen Victoria. The tender cake (made with self-rising flour) is split and sandwiched with whipped cream or buttercream and fruit preserves for a not-too-sweet treat that’s excellent with tea.
Packed with dried fruit, sweetened with brown sugar and molasses, and doused with homemade caramel sauce, Sticky Toffee Pudding is an extra-gooey classic British dessert; gild the lily by topping it with a scoop of vanilla ice cream or surrounding each portion with a moat of crème anglaise.
This features a buttery shortcrust pastry topped with jam and a layer of delicate, nutty frangipane made from almond flour and extract.
This all-butter shortbread is the stuff of chocolate-y caramel dreams. You will feel like a millionaire when you taste one of these amazing bars, equipped with luscious layers and a buttery crunch.
Trifle is such a great dessert to make at any time of the year. It has layers and layers of delicious flavors and textures. Soaking the cake in sherry before assembly makes for an elegant, boozy bite.