British

Soufflés are a British favorite. This recipe combines pieces of toffee in a creamy soufflé, with chocolate sauce on the side.

(Tomato Cheddar Sauce on Toast) This rendition of Welsh rabbit, popular in early New England, was probably brought to America from Cheshire. Because the recipe substitutes tomatoes for the beer often used, it was considered suitable for children and invalids. Can be prepared in 45 minutes or less.

In this recipe, two British gastronomic classics are rolled into one: the traditional duo of roast beef and Yorkshire pudding and the Christmas dish of spiced beef, a joint of cured meat that is eaten in slivers.

Rum and spices-classic Caribbean ingredients-also happen to be the classic ingredients in the traditional English steamed pudding. This lovely version of the Christmas dessert is from the Grand View Beach Hotel, Villa Point, St. Vincent and the Grenadines. Begin preparing it at least one day before serving.

Translated from medieval Scottish, farl means, "the fourth part." In this version, quartered rounds of dark bread are sweetened with treacle, which is similar to molasses, and lightly spiced with ginger. The mixture may occasionally include a handful of raisins or other dried fruit, but the bread is always served sliced and buttered, with a cup of tea.

This combination has now become a bit of a classic, but Steve has put his signature on it with the mint oil. You must use the oil on the same day it's made or the mint will discolour.

Skip the fuss of individual servings; this sheet cake sticky toffee pudding is cozier, easier, and, dare we say, far more festive.

A classic for a reason. Our ultimate recipe has nut-studded toffee, just-ripe bananas, and heaps of whipped cream.

This laid-back dessert is creamy, tangy, crunchy, jammy—basically all the good things.

Indulge your “Great British Baking Show” yearnings with this jam-filled, cream-slathered classic best enjoyed with a cup of tea. 

A sleeper hit from Bon Appetit’s 1974 Thanksgiving menu, this mincemeat pie recipe is deeply fruity and loaded with warm spices.

This showstopping centerpiece combines the flavors of very Cantonese sticky-sweet char siu pork with those of very British beef Wellington.

Store-bought rotisserie chicken, puff pastry, and a simple gravy all come together to create something that tastes truly homemade.

Wheat germ, the nutrient-rich heart of wheat kernels, gives these cookies their hearty, nutty crunch while also keeping them tender and crumbly. You can often find wheat germ in the bulk bin aisle of the grocery store, but toasted rolled oats or ground flax can be used in its place for a similar texture. These cookies are ideal for making in advance, as their flavor and texture improve after a few days. The butter and milk can be substituted with plant-based alternatives without sacrifice, so make them vegan if you want.

Dish out individual servings in your favorite cocktail glasses for a lazy dessert that punches above its weight class.

Soft, billowy homemade whipped cream with juicy, sweet macerated berries.

This sweet-tangy mixture transforms even the cheapest beer into a refreshing party-worthy cocktail.