Forgotten British Desserts Archives

Classic Kentish Apple Cake with a Golden Sugar Crust

Bake a Kentish apple cake with diced Bramley apples, lemon zest, and a crunchy demerara crust in a simple one-bowl batter.

Bake Eve’s pudding with soft cinnamon apples under a buttery vanilla sponge, ready in under an hour and best served with hot custard.

Fold lard, currants and mixed spice into yeasted dough for a traditional lardy cake, baked golden and sticky in a 23cm tin.

Bake Grasmere gingerbread with a crumbly base, crunchy demerara top, and warm ginger spice in one tin, ready in about 25 minutes.

Bake a traditional Yorkshire curd tart with curd cheese, currants, and nutmeg in a crisp shortcrust shell for an old-fashioned English dessert.

Bake Malvern pudding with tart Bramley apples under a buttery breadcrumb topping, a simple British dessert ready in about an hour.

Steam a Sussex pond pudding with a whole lemon and butter center for a tangy, buttery British classic, about 4 hours start to finish.

Bake a classic Tottenham cake with a soft vanilla sponge, pink icing, and desiccated coconut, ready in about two hours.

Bake a traditional gypsy tart with whisked muscovado sugar and evaporated milk filling for a soft-set, caramel-sweet dessert.

Bake a shortcrust base, layer jam and banana, then set with custard and toasted coconut for this classic Manchester tart.