Oh, the joys of English cuisine! From hearty pies to delicate scones, our roundup of 18 Delicious English Recipes Traditional is a treasure trove of comfort food that’s sure to warm your heart and home. Whether you’re craving something savory or sweet, these timeless dishes bring a taste of England to your North American kitchen. Ready to explore? Let’s dive into these culinary classics together!
Beef Wellington
Remembering the first time I made Beef Wellington, it felt like stepping into a dance, each move deliberate, each ingredient a partner in creating something truly majestic.
Ingredients
- a 2-pound beef tenderloin, trimmed
- a couple of tablespoons of olive oil
- a generous pinch of salt and freshly ground black pepper
- a splash of brandy
- about 2 cups of finely chopped mushrooms
- a small handful of fresh thyme leaves
- a sheet of puff pastry, thawed
- a couple of slices of prosciutto
- an egg, beaten (for egg wash)
Instructions
- Preheat your oven to 425°F (220°C). This high heat is crucial for a golden, flaky pastry.
- Season the beef tenderloin all over with salt and pepper. Heat olive oil in a pan over high heat and sear the beef on all sides until browned, about 2 minutes per side. Tip: Let the meat sit at room temperature for about 20 minutes before searing to ensure even cooking.
- Remove the beef from the pan and brush it lightly with brandy. Let it cool slightly.
- In the same pan, sauté the mushrooms and thyme until the mushrooms release their moisture and it evaporates, about 10 minutes. Season with salt and pepper. Tip: The mushroom mixture should be dry to prevent the pastry from getting soggy.
- Lay out a sheet of plastic wrap, place the prosciutto slices on it slightly overlapping, and spread the mushroom mixture over the prosciutto.
- Place the seared beef in the center and, using the plastic wrap, roll the prosciutto and mushrooms around the beef tightly. Twist the ends of the plastic wrap to secure it and chill in the fridge for 15 minutes to set the shape.
- Roll out the puff pastry on a floured surface large enough to wrap the beef. Unwrap the beef from the plastic and place it in the center of the pastry. Fold the pastry over the beef, sealing the edges with egg wash.
- Place the Wellington seam-side down on a baking sheet, brush all over with egg wash, and score the top lightly with a knife for decoration. Tip: Chilling the assembled Wellington for another 15 minutes before baking helps the pastry hold its shape.
- Bake for 25-30 minutes until the pastry is golden brown and the beef reaches an internal temperature of 125°F (52°C) for medium-rare.
- Let it rest for 10 minutes before slicing. This allows the juices to redistribute, ensuring a moist, flavorful bite.
Unwrapping the flavors of Beef Wellington is like uncovering a treasure; the tender beef, enveloped in earthy mushrooms and crisp pastry, offers a symphony of textures and tastes. Serve it with a simple green salad to let the Wellington shine, or pair it with a bold red wine for an unforgettable meal.
Fish and Chips
Wandering through the memories of seaside towns and bustling city corners, fish and chips stands as a comforting beacon of simplicity and warmth. It’s a dish that whispers of crispy edges and tender flakiness, inviting you to pause and savor each bite.
Ingredients
- 4 large russet potatoes, cut into thick fries
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- a pinch of salt
- a splash of cold beer
- 1 egg, lightly beaten
- 2 cod fillets, about 6 ounces each
- enough vegetable oil for frying
- a couple of lemon wedges for serving
Instructions
- Preheat your oil in a deep fryer or large pot to 375°F, ensuring there’s enough oil to fully submerge the fries and fish.
- While the oil heats, mix the flour, baking powder, and salt in a bowl. Tip: Sifting the flour can make the batter lighter.
- Gradually stir in the beer and egg until the batter is smooth. Let it rest for 10 minutes; this helps the gluten relax for a crispier coat.
- Pat the cod fillets dry with paper towels. This step is crucial for the batter to stick properly.
- Dip each fillet into the batter, letting excess drip off, then carefully lower into the hot oil. Fry for about 5 minutes or until golden and crispy.
- Remove the fish and drain on a wire rack. Tip: Keeping them elevated prevents sogginess.
- Fry the potatoes in batches until golden and crispy, about 4-5 minutes per batch. Salt them while they’re still hot.
- Serve immediately with lemon wedges. Tip: A dash of malt vinegar can elevate the flavors beautifully.
Vibrant and satisfying, the contrast between the crispy batter and the moist fish inside is nothing short of magical. Pair it with a cold drink and a view, and you’ve got a moment worth lingering over.
Shepherd’s Pie
Venturing into the comfort of home-cooked meals, there’s something deeply satisfying about a Shepherd’s Pie. It’s a dish that wraps you in warmth, layer by layer, with its hearty filling and golden crust.
Ingredients
- a couple of pounds of ground lamb
- a splash of olive oil
- a couple of carrots, diced
- an onion, finely chopped
- a couple of cloves of garlic, minced
- a tablespoon of tomato paste
- a cup of beef broth
- a teaspoon of Worcestershire sauce
- a couple of sprigs of fresh thyme
- a couple of pounds of potatoes, peeled and cubed
- a half cup of milk
- a quarter cup of butter
- a cup of shredded cheddar cheese
- salt and pepper to season
Instructions
- Preheat your oven to 400°F, letting it warm up while you prepare the filling.
- Heat a splash of olive oil in a large skillet over medium heat, then add the ground lamb, breaking it apart as it browns.
- Once the lamb is no longer pink, toss in the diced carrots, chopped onion, and minced garlic, cooking until the veggies soften.
- Stir in the tomato paste, beef broth, Worcestershire sauce, and fresh thyme, letting the mixture simmer for about 10 minutes until it thickens slightly.
- While the filling simmers, boil the cubed potatoes in salted water until tender, about 15 minutes.
- Drain the potatoes, then mash them with the milk and butter until smooth and creamy.
- Spread the lamb mixture into a baking dish, then top with the mashed potatoes, spreading them evenly.
- Sprinkle the shredded cheddar cheese over the top for a golden, bubbly finish.
- Bake in the preheated oven for 20 minutes, or until the cheese is melted and the edges are bubbling.
- Let it sit for a few minutes before serving to allow the layers to set.
Delightfully, the Shepherd’s Pie emerges from the oven with a creamy potato topping that gives way to a rich, savory filling. Serve it with a simple green salad to cut through the richness, or enjoy it as is for the ultimate comfort food experience.
Bangers and Mash
Wandering through the flavors of comfort food, bangers and mash stands as a humble yet deeply satisfying dish, its simplicity belying the warmth it brings to the table.
Ingredients
- 4 good-quality pork sausages (about a pound)
- 2 large russet potatoes, peeled and quartered
- A splash of whole milk
- A couple of tablespoons of unsalted butter
- A drizzle of olive oil
- 1 small onion, thinly sliced
- A pinch of salt and freshly ground black pepper
- A teaspoon of mustard (optional, for a bit of tang)
Instructions
- Preheat your oven to 400°F to keep the sausages warm later.
- Heat a drizzle of olive oil in a large skillet over medium heat, then add the sausages. Brown them on all sides, about 10 minutes total, then transfer to the oven to stay warm.
- In the same skillet, add the thinly sliced onion and cook until soft and golden, about 5 minutes. Tip: Scrape up any browned bits from the sausages for extra flavor.
- While the onions cook, boil the potatoes in salted water until tender, about 15 minutes. Drain well.
- Mash the potatoes with a splash of milk, a couple of tablespoons of butter, and a pinch of salt and pepper until smooth. Tip: For creamier mash, warm the milk and butter together before adding.
- Stir the mustard into the mashed potatoes if using, for an extra layer of flavor.
- Serve the sausages on a bed of mashed potatoes, topped with the golden onions. Tip: For a rustic touch, leave the skins on the potatoes.
Just like that, you’ve got a plate where the creamy mash cushions the juicy, flavorful sausages, all brought together by the sweet caramelized onions. Try serving it with a side of steamed greens for a pop of color and freshness.
Toad in the Hole
Evenings like these call for something comforting, something that wraps around you like a warm blanket. ‘Toad in the Hole’ is just that—a humble dish with a whimsical name, offering the perfect blend of crispy, fluffy, and savory in every bite.
Ingredients
- a cup of all-purpose flour
- a couple of eggs
- a splash of whole milk
- a pinch of salt
- a tablespoon of vegetable oil
- 4 pork sausages
Instructions
- Preheat your oven to 425°F. This high heat is key for getting that perfect rise and golden color.
- Whisk together the flour, eggs, milk, and salt in a bowl until smooth. Let it rest for 30 minutes; this relaxes the gluten for a tender batter.
- Heat the oil in a baking dish in the oven for about 5 minutes, until it’s shimmering but not smoking. Tip: The oil should be hot enough to sizzle a drop of batter.
- Quickly pour the batter into the hot dish, then nestle the sausages into it. Return to the oven immediately.
- Bake for 25-30 minutes without opening the oven door. Peeking can cause the batter to deflate.
- When it’s puffed and deep golden, it’s ready. Serve right away for the best texture.
Zesty and satisfying, this dish boasts a contrast of textures—crispy edges giving way to a soft, eggy center. Try drizzling with a bit of honey for a sweet and savory twist.
Ploughman’s Lunch
Kind of like a picnic in a plate, the Ploughman’s Lunch is a humble yet satisfying assembly of flavors and textures that feels both rustic and refreshing. It’s the kind of meal that doesn’t rush you, inviting you to savor each bite as if time itself has slowed down.
Ingredients
- a couple of thick slices of crusty bread
- a generous wedge of sharp cheddar cheese
- a handful of pickles, the kind that crunch just right
- a splash of apple cider vinegar
- a dollop of whole grain mustard
- a few leaves of crisp lettuce
- a small bunch of red grapes
- a pat of butter, softened
Instructions
- Start by laying out the lettuce leaves on a large plate to create a green base.
- Arrange the slices of crusty bread next to the lettuce, lightly buttering them if you like a bit of richness.
- Place the wedge of sharp cheddar cheese beside the bread, allowing it to come to room temperature for the best flavor.
- Scatter the pickles around the plate, sprinkling them with a splash of apple cider vinegar for extra zing.
- Add a dollop of whole grain mustard in a small dish or directly on the plate for dipping.
- Finally, tuck the small bunch of red grapes into any empty spaces for a sweet contrast.
As you assemble each component, the Ploughman’s Lunch comes together with a delightful mix of textures—crunchy, creamy, and crisp. The sharpness of the cheddar pairs beautifully with the sweet grapes and tangy pickles, making every forkful a discovery. Try serving it with a cold pint of ale to round out the experience, just like they do in the countryside.
Cornish Pasty
Cornish pasties carry the warmth of tradition in every bite, a humble yet hearty meal that wraps the soul in its flaky embrace. Today, let’s gently unfold the layers of this beloved dish, piece by piece, as if we’re sharing secrets over a quiet kitchen table.
Ingredients
- 2 cups of all-purpose flour, plus a little extra for dusting
- A pinch of salt, just to whisper through the dough
- 1/2 cup of cold butter, diced into tiny cubes
- About 1/4 cup of ice water, to bring it all together
- 1 cup of diced beef, lean and ready to tenderize
- 1 medium potato, peeled and cubed into small, bite-sized pieces
- 1 small onion, finely chopped, to melt into the filling
- A splash of beef stock, for that deep, rich flavor
- A couple of turns of black pepper, freshly ground
Instructions
- Start by mixing the flour and salt in a large bowl, then rub in the cold butter until the mixture resembles breadcrumbs.
- Gradually add ice water, a tablespoon at a time, until the dough comes together. Tip: Handle the dough as little as possible to keep it tender.
- Wrap the dough in plastic and chill for 30 minutes. This rest makes it easier to roll out.
- While the dough chills, toss the beef, potato, onion, beef stock, and pepper together in a bowl. Tip: Letting the filling sit for a bit helps the flavors meld.
- Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.
- Roll out the dough on a floured surface to about 1/8 inch thick, then cut into 6-inch circles.
- Place a generous spoonful of filling on one half of each circle, leaving a border. Tip: Don’t overfill, or the pasties might burst open.
- Fold the dough over the filling, crimp the edges to seal, and make a small slit on top for steam to escape.
- Bake for 45-50 minutes, until golden brown and the filling is bubbling through the slit.
As the pasties cool, their crust turns irresistibly flaky, giving way to a tender, savory filling that’s deeply comforting. Serve them with a simple side of pickles or a dollop of mustard for a touch of brightness against the rich flavors.
Yorkshire Pudding
Under the soft glow of the kitchen light, there’s something deeply comforting about the simplicity of Yorkshire Pudding, a dish that carries the warmth of tradition in every golden, puffy bite.
Ingredients
- 1 cup of all-purpose flour
- a pinch of salt
- 4 large eggs
- 1 cup of whole milk
- a splash of water
- 2 tbsp of beef drippings or vegetable oil
Instructions
- Preheat your oven to 425°F. This high heat is crucial for getting that signature rise.
- In a large bowl, whisk together the flour and salt until well combined.
- Make a well in the center of the flour mixture and crack in the eggs. Gently whisk the eggs, gradually drawing in the flour from the sides.
- Slowly add the milk and water, whisking continuously to avoid lumps. The batter should be smooth and the consistency of heavy cream. Let it rest for 30 minutes; this relaxes the gluten for a tender pudding.
- Divide the beef drippings or oil among the cups of a muffin tin, about 1/2 tsp per cup. Place the tin in the oven for 5 minutes to get the fat smoking hot.
- Carefully remove the tin from the oven and quickly pour the batter into the cups, filling each about halfway. The sizzle is a good sign!
- Bake for 20-25 minutes without opening the oven door. The puddings should puff up and turn a deep golden brown.
- Serve immediately. Yorkshire puddings are best enjoyed straight from the oven, crisp on the outside and tender within, perfect for soaking up gravy or simply with a dab of butter.
Yorkshire puddings have a magical way of turning a simple meal into something special, with their airy centers and crispy edges. Try serving them alongside a roast for a classic combination, or get creative by filling them with savory stews for a hearty twist.
Full English Breakfast
Morning light filters through the kitchen window, casting a warm glow on the counter where the makings of a Full English Breakfast await. It’s a dish that demands patience and care, each component cooked to perfection, coming together in a symphony of flavors and textures that speak of home and comfort.
Ingredients
- A couple of eggs
- Two slices of thick-cut bacon
- A splash of olive oil
- One medium tomato, halved
- A handful of mushrooms, sliced
- One slice of sourdough bread
- A small knob of butter
- A couple of sausages
- A half cup of baked beans
Instructions
- Heat a splash of olive oil in a large frying pan over medium heat, then add the sausages, turning occasionally until golden brown all over, about 10 minutes.
- In the same pan, add the bacon, cooking until crispy, about 5 minutes per side. Tip: Keep the heat medium to avoid burning.
- Push the sausages and bacon to one side of the pan, add the mushrooms and tomato halves, cut side down. Cook until the mushrooms are soft and the tomatoes are slightly charred, about 5 minutes.
- In a separate small pan, melt a small knob of butter over low heat, then fry the eggs to your liking. Tip: For sunny-side up, cover the pan to cook the tops without flipping.
- Toast the sourdough bread until golden and crisp.
- Warm the baked beans in a small saucepan over low heat, stirring occasionally, about 3 minutes.
- Arrange all the cooked components on a warm plate, serving the eggs on top of the toast. Tip: Let the eggs sit for a minute after cooking to set the whites fully.
Unwrapping the layers of this breakfast reveals a tapestry of textures, from the crisp bacon to the creamy beans, each bite a reminder of the simple joys of a meal cooked with intention. Serve it with a strong cup of tea, letting the flavors meld as you savor each component at your own pace.
Steak and Kidney Pie
Sometimes, the heart yearns for something deeply comforting, a dish that wraps you in warmth with every bite. Steak and kidney pie is just that—a humble yet rich pastry filled with tender meat and a gravy that whispers of home.
Ingredients
- a couple of cups of all-purpose flour
- a stick of cold butter, cubed
- a splash of ice water
- about a pound of beef steak, diced
- a handful of beef kidneys, cleaned and diced
- a couple of onions, finely chopped
- a tablespoon of Worcestershire sauce
- a cup of beef stock
- a pinch of salt and pepper
- an egg, beaten (for glazing)
Instructions
- Start by making the pastry: mix the flour and butter in a bowl until it resembles breadcrumbs, then gradually add ice water until a dough forms. Tip: Keep everything cold for a flaky crust.
- Wrap the dough in cling film and chill for 30 minutes. This rest period is crucial for easy rolling.
- While the dough chills, brown the steak and kidneys in a pan over medium heat, about 5 minutes, then set aside.
- In the same pan, soften the onions until translucent, about 3 minutes, then return the meat to the pan.
- Stir in the Worcestershire sauce and beef stock, then simmer for 20 minutes until the liquid reduces slightly. The filling should be moist but not watery.
- Preheat your oven to 375°F (190°C) and roll out the pastry to line a pie dish, leaving some overhang for the top.
- Fill the pastry with the meat mixture, then cover with the remaining pastry, sealing the edges. Brush with beaten egg for a golden finish.
- Bake for 35-40 minutes until the pastry is puffed and golden. Let it sit for 5 minutes before serving to allow the filling to set.
Out of the oven, the pie boasts a crust that shatters delicately, giving way to a filling that’s robust and deeply flavorful. Serve it with a side of mashed potatoes or a simple green salad to cut through the richness.
Lancashire Hotpot
Many evenings, when the light fades early and the air carries a chill, I find myself drawn to the comforting embrace of a Lancashire Hotpot. It’s a dish that whispers of home, with its tender layers of meat and potatoes, slowly baked to perfection.
Ingredients
- a couple of pounds of lamb shoulder, cut into chunks
- 4 large potatoes, thinly sliced
- 2 onions, sliced
- a splash of Worcestershire sauce
- 2 cups of lamb or beef stock
- a knob of butter
- a pinch of salt and pepper
Instructions
- Preheat your oven to 325°F, letting it warm up while you prepare the ingredients.
- Season the lamb chunks with a pinch of salt and pepper, ensuring each piece is well coated.
- In a large pan, brown the lamb over medium heat, turning occasionally for about 5 minutes until all sides are golden. Tip: Don’t overcrowd the pan to get a proper sear.
- Layer the bottom of a casserole dish with the browned lamb, followed by a layer of sliced onions, then a layer of potato slices. Repeat until all ingredients are used, finishing with a layer of potatoes.
- Pour over the stock and a splash of Worcestershire sauce, then dot the top with butter. Tip: The butter helps the top layer of potatoes crisp up beautifully.
- Cover with a lid and bake for 2 hours, then remove the lid and bake for an additional 30 minutes until the top is golden and crispy. Tip: Check the hotpot halfway through to ensure it’s not drying out; add a little more stock if needed.
When it emerges from the oven, the Lancashire Hotpot is a marvel of textures—tender lamb beneath a crust of golden potatoes. Serve it straight from the dish, with a side of pickled red cabbage for a touch of brightness against the rich flavors.
Eton Mess
Gently, as the summer sun begins to wane, there’s a dessert that captures the essence of fleeting moments—Eton Mess. It’s a dish that whispers of picnics past and laughter shared, a simple yet profound celebration of sweetness and texture.
Ingredients
- 2 cups of fresh strawberries, hulled and sliced
- A couple of tablespoons of granulated sugar
- 1 cup of heavy cream
- A splash of vanilla extract
- 2 cups of store-bought meringue nests, lightly crushed
Instructions
- In a bowl, toss the sliced strawberries with a couple of tablespoons of sugar. Let them sit for about 30 minutes at room temperature, until they release their juices and become slightly syrupy.
- While the strawberries macerate, pour the heavy cream into a large mixing bowl. Add a splash of vanilla extract. Using an electric mixer, whip the cream on medium speed until soft peaks form, about 3-4 minutes. Be careful not to over-whip, as the cream can become grainy.
- Gently fold the crushed meringue nests into the whipped cream, reserving a small handful for garnish. The mixture should be streaky, with visible pieces of meringue throughout.
- Fold the macerated strawberries and their juices into the cream and meringue mixture, again leaving a few aside for topping.
- Divide the Eton Mess among serving bowls or glasses. Top with the reserved strawberries and a sprinkle of the remaining meringue pieces for a bit of crunch.
Perfectly, the Eton Mess is a delightful contrast of creamy, crunchy, and juicy, with each spoonful offering a new combination of textures. Serve it in clear glasses to showcase the beautiful layers, or enjoy it straight from the bowl under the shade of a tree.
Sticky Toffee Pudding
Just imagine the warmth of a cozy kitchen, the sweet aroma of dates and caramel filling the air, as you prepare to indulge in the comforting embrace of sticky toffee pudding. It’s a dessert that feels like a hug, perfect for those moments when you need a little extra sweetness in your life.
Ingredients
- 1 cup of pitted dates, chopped
- 1 1/4 cups of boiling water
- 1 tsp of baking soda
- 1/4 cup of unsalted butter, softened
- 3/4 cup of granulated sugar
- 2 large eggs
- 1 1/4 cups of all-purpose flour
- 1 tsp of vanilla extract
- a pinch of salt
- for the sauce: a cup of heavy cream, a cup of brown sugar, and a couple of tbsp of unsalted butter
Instructions
- Preheat your oven to 350°F and grease a baking dish.
- In a bowl, combine the chopped dates, boiling water, and baking soda. Let it sit for about 10 minutes until the dates are soft.
- In another bowl, cream together the softened butter and granulated sugar until light and fluffy.
- Beat in the eggs one at a time, then stir in the vanilla extract.
- Fold in the flour and salt, then mix in the date mixture until just combined.
- Pour the batter into the prepared dish and bake for 35-40 minutes, or until a toothpick inserted comes out clean.
- While the pudding bakes, make the sauce by combining the heavy cream, brown sugar, and butter in a saucepan over medium heat. Stir until the sugar dissolves and the sauce thickens slightly, about 5 minutes.
- Once the pudding is done, poke holes all over the top with a skewer and pour half of the warm sauce over it, letting it soak in.
- Serve warm with the remaining sauce on the side.
Now, the pudding should be wonderfully moist, with the rich toffee sauce seeping into every bite. For an extra indulgent twist, serve it with a scoop of vanilla ice cream melting over the top.
Victoria Sponge Cake
Yesterday, as the afternoon light faded, I found myself craving something sweet, something that felt like a hug in cake form. That’s when the thought of a Victoria Sponge Cake, with its tender layers and sweet jam filling, came to mind.
Ingredients
- 1 cup of unsalted butter, softened (plus a little extra for greasing)
- 1 cup of granulated sugar
- 4 large eggs, at room temperature
- 2 cups of all-purpose flour
- 2 teaspoons of baking powder
- A splash of vanilla extract
- A couple of tablespoons of milk
- 1/2 cup of raspberry jam
- A dusting of powdered sugar, for serving
Instructions
- Preheat your oven to 350°F (175°C). Grease two 8-inch round cake pans with a bit of butter and line the bottoms with parchment paper for easy removal.
- In a large bowl, cream together the softened butter and granulated sugar until light and fluffy. This should take about 3-4 minutes with an electric mixer.
- Add the eggs one at a time, beating well after each addition. Tip: If the mixture looks curdled, add a tablespoon of the flour to bring it back together.
- Sift in the flour and baking powder, then gently fold into the wet ingredients until just combined. Stir in the vanilla extract and milk to achieve a soft dropping consistency.
- Divide the batter evenly between the prepared pans. Smooth the tops with a spatula, then bake for 20-25 minutes, or until the cakes are golden and spring back when lightly pressed.
- Let the cakes cool in the pans for 5 minutes, then turn out onto a wire rack to cool completely. Tip: Cooling them upside down can help flatten any domed tops for easier stacking.
- Once cooled, spread the raspberry jam over one cake layer, then carefully place the second layer on top. Dust with powdered sugar just before serving. Tip: For an extra touch, serve with a dollop of whipped cream and fresh berries on the side.
Rich yet light, this Victoria Sponge Cake melts in your mouth, with the tartness of the raspberry jam cutting through the sweetness beautifully. It’s perfect for afternoon tea or as a comforting end to any meal.
Scones with Clotted Cream and Jam
There’s something deeply comforting about the ritual of baking scones, especially when they’re destined to be slathered with clotted cream and jam. The process, from mixing the dough to pulling them golden from the oven, feels like a quiet celebration of simple pleasures.
Ingredients
- 2 cups of all-purpose flour, plus a little extra for dusting
- 1/4 cup of granulated sugar
- 1 tbsp of baking powder
- 1/2 tsp of salt
- 1/2 cup of cold unsalted butter, cut into small pieces
- 3/4 cup of heavy cream, plus a splash more for brushing
- 1 large egg
- A jar of your favorite jam
- A tub of clotted cream
Instructions
- Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
- In a large bowl, whisk together the flour, sugar, baking powder, and salt.
- Add the cold butter pieces to the dry ingredients. Use your fingers to rub the butter into the flour until the mixture resembles coarse crumbs. Tip: Keep the butter cold for flakier scones.
- In a separate bowl, whisk together the heavy cream and egg. Pour this into the flour mixture and stir until just combined. The dough should be shaggy but hold together when pressed.
- Turn the dough out onto a lightly floured surface and gently pat it into a 1-inch thick circle. Use a sharp knife or a biscuit cutter to cut out your scones. Tip: Don’t twist the cutter; press straight down for the best rise.
- Place the scones on the prepared baking sheet, brush the tops with a little extra cream, and bake for 15-18 minutes, or until they’re golden brown and a toothpick comes out clean.
- Let the scones cool on a wire rack for a few minutes before serving. Tip: They’re best enjoyed warm, with a generous dollop of clotted cream and a spoonful of jam.
Might I suggest serving these scones with a pot of Earl Grey tea? The buttery, crumbly texture pairs beautifully with the tea’s bergamot notes, making for a truly indulgent afternoon treat.
Trifle
Evening light filters through the kitchen window as I ponder the layers of a trifle, each one a story of texture and taste, waiting to be told. It’s a dessert that feels like a hug, with its soft custard, vibrant fruit, and clouds of whipped cream, all coming together in a glass bowl that showcases its beauty.
Ingredients
- 1 cup of heavy cream, because everything’s better with a little indulgence
- A couple of tablespoons of sugar, to sweeten the deal
- A splash of vanilla extract, for that warm, comforting aroma
- 1 store-bought pound cake, because we’re keeping it simple
- A handful of mixed berries, for a burst of freshness
- 1 cup of custard, homemade or store-bought, your choice
Instructions
- Start by whipping the heavy cream with sugar and vanilla extract until soft peaks form. Tip: Chill your bowl and whisk beforehand for quicker whipping.
- Cut the pound cake into 1-inch cubes. No need to be precise—rustic is charming here.
- Layer the bottom of your trifle bowl with half of the pound cake cubes. They’ll soak up the custard and juices, becoming even more delicious.
- Scatter half of the mixed berries over the cake. The variety adds color and flavor contrasts.
- Pour half of the custard over the berries, smoothing it gently to cover them completely. Tip: Warm the custard slightly if it’s too thick to pour easily.
- Repeat the layers with the remaining cake, berries, and custard.
- Top with the whipped cream, spreading it evenly or swirling it for a decorative touch. Tip: Use the back of a spoon to create peaks in the cream for a more inviting look.
- Chill the trifle for at least 2 hours before serving. This waiting time lets the flavors meld beautifully.
Finally, the trifle is a symphony of textures, from the creamy top to the juicy berries and soft cake beneath. Serve it in the bowl for a communal dessert or in individual glasses for a personal touch at your next gathering.
Bread and Butter Pudding
Kindly imagine a quiet evening, the kind that calls for something warm and comforting, yet unpretentiously simple. Bread and butter pudding, with its golden top and custardy heart, is just the dish to answer that call, a humble treat that feels like a hug from the inside.
Ingredients
- 4 cups of day-old bread, torn into bite-sized pieces
- 2 cups of whole milk
- 1/2 cup of heavy cream
- 3 large eggs
- 1/2 cup of granulated sugar
- A splash of vanilla extract
- A couple of tablespoons of softened butter
- A pinch of salt
- A sprinkle of cinnamon for that cozy touch
Instructions
- Preheat your oven to 350°F (175°C) and butter a baking dish lightly with some of the softened butter.
- Arrange the torn bread pieces in the prepared dish, letting them overlap slightly for texture.
- In a mixing bowl, whisk together the milk, cream, eggs, sugar, vanilla extract, and a pinch of salt until smooth. Tip: Letting the mixture sit for a minute helps the sugar dissolve better.
- Pour the custard mixture evenly over the bread, pressing down gently to ensure every piece gets soaked. Tip: A five-minute wait lets the bread absorb the custard more fully.
- Dot the top with the remaining butter and sprinkle lightly with cinnamon for a fragrant crust.
- Bake for 45 minutes, or until the top is golden and the custard is set but still wobbles slightly in the center. Tip: A knife inserted should come out clean when it’s perfectly done.
This pudding emerges from the oven with a contrast of textures—crisp on top, soft and yielding beneath. The vanilla and cinnamon whisper of warmth, making it perfect alongside a dollop of whipped cream or a drizzle of caramel for those who dare to indulge a little more.
Apple Crumble
Beneath the golden hues of autumn, there’s nothing quite like the comforting embrace of a warm apple crumble, its sweet aroma filling the kitchen as it bakes to perfection.
Ingredients
- 4 cups of peeled, sliced apples (about 4 medium apples)
- a splash of lemon juice
- 1/2 cup of granulated sugar
- 1 tsp of ground cinnamon
- 1/4 tsp of ground nutmeg
- 1 cup of all-purpose flour
- 1/2 cup of packed brown sugar
- a pinch of salt
- 1/2 cup of cold unsalted butter, cubed
- a handful of old-fashioned oats
Instructions
- Preheat your oven to 375°F (190°C) and lightly grease a 9-inch baking dish.
- Toss the sliced apples with lemon juice, granulated sugar, cinnamon, and nutmeg in a large bowl until evenly coated, then spread them in the prepared dish.
- In another bowl, mix flour, brown sugar, and salt. Tip: For a richer flavor, you can toast the flour lightly before mixing.
- Add the cold butter cubes to the flour mixture. Using your fingers, rub the butter into the flour until the mixture resembles coarse crumbs. Tip: Keeping the butter cold ensures a flakier topping.
- Sprinkle the crumb mixture over the apples, then scatter the oats on top for an extra crunch.
- Bake for 35-40 minutes, or until the topping is golden and the apples are bubbling around the edges. Tip: Place a baking sheet underneath to catch any drips.
Now, the apple crumble emerges from the oven, its topping crisp and golden, while the apples beneath are tender and spiced. Serve it warm with a scoop of vanilla ice cream for a delightful contrast of temperatures and textures.
Conclusion
Recipes from England offer a delightful journey into traditional flavors that are both comforting and exciting to explore. We hope this roundup of 18 delicious English recipes inspires your next kitchen adventure. Don’t forget to leave a comment with your favorites and share the love by pinning this article on Pinterest. Happy cooking!