English

This chutney, which would be at home in India or England, goes well with turkey, pork, or venison.

Can be prepared in 45 minutes or less.

In England, these crisp raisin-flecked treats are called Madeira biscuits-biscuit being the British word for cookie, and a glass of Madeira being a favorite accompaniment for this particular type.

This dark, moist cake gets its deep flavor from blackstrap molasses, which may not sound appealing on its own but is wonderful in this cake.

These pretty mixtures of bread and sweetened berries are inspired by the classic English dessert called summer pudding. Begin preparing them one day before serving so that the bread will absorb the delicious juices.

Called Upper Peninsula Pasties, the original crusts, made with barley flour and little fat, were tough enough to survive a day in the copper mines. Boston-based pastry chef Greg Case has devised this more tender version. Active time: 1 hr Start to finish: 2 1/4 hr

(Soft White Rolls)

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

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.

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.

Can be prepared in 45 minutes or less.