British

Active time: 45 min Start to finish: 2 1/2 hr

This recipe was created to accompany Crudités and Grilled Sausages with Sweet and Hot Chutneys.

Some say it was his favorite meal, and others claim it resembled the boots that he wore. Whatever the case may be, the Duke of Wellington has a grand dish named after him, which became the entertaining extravaganza of the 1960s.

This main dish, made by chef Bryan Webb of Hilaire in London; is terrific over mashed potatoes.

This cake was first made in the north of England by young women for their fiancés. It's usually just layered with whipped cream and strawberries, but in this recipe the cake is spread with a berry and rhubarb compote for extra moistness. If your guests don't eat all of this, serve it with tea the next day.

This type of dish is common in England, where all desserts are called puddings.

This English-style steamed pudding is a bit lighter than the typical rendition — with no candied fruit — and it looks pretty surrounded with holly leaves.

Definitely not Ye Olde English Classic, but very delicious and very contemporary. Using store-bought sponge cake (ask for it at your supermarket bakery) or pound cakes simplifies assembly.

These slightly sweet rounds are a cross between a cookie and a cracker. Eat them plain or with jam for breakfast, or top them with cheese for a snack.

Can be prepared in 45 minutes or less.

Active time: 20 min Start to finish: 2 1/2 hr

These can be cut out the night before, refrigerated unbaked on a baking sheet, and then popped into the oven in the morning. They will be ready in just 20 minutes.

The secret to tender shortbread — a classic Scottish treat — is not overworking the dough.

Making bread pudding is a good way to use up day-old bread. Gary Rhodes creates this sensational version of the classic English dessert with cream, milk and egg yolks, so it is ultra-rich.