British

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

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

This recipe was created to accompany Spiced Beef in Mini Yorkshire Puddings with Mustard Dressing.

There are innumerable recipes for this favorite English breakfast dish. Some call for Béchamel sauce, some for cheese. This version is easy.

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.

At Inverlochy Castle, this dish is served with spinach and sautéed mushrooms, and tender asparagus tips are scattered over the fillets as a final garnish.

Cranachan is Scotland's traditional harvest-time pudding, a blend of Crowdie (an artisanal cottage cheese), cream, toasted oats, berries, whisky, and honey. Here, it's updated with crème fraîche (instead of the Crowdie), toasted hazelnuts, and grated chocolate, and served parfait-style in individual goblets. To allow the flavors to meld, assemble the parfaits ahead of time and chill them overnight before serving.

Sarabeth Levine makes her scones at Sarabeth's in New York, with only one tablespoon of sugar, so they aren't oversweet. The dough is very sticky, but resist the temptation to knead in more flour — the stickiness means the scones will be tender. Partner them with jam or whipped cream for a real treat.

This is a lovely, low-fat version of a classic English fruit dessert.

An updated version of Scottish shortbread.

English Christmas "pudding" is really a dense, moist spiced cake. This gingerbread version is flavored with orange marmalade and topped with a traditional hard sauce — butter and sugar mixed with brandy.

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

When you're cooking with veggies, don't overlook dessert! This cake has great texture, thanks to both pureed and grated carrots. It's delicious with or without frosting and great for parties.

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

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.

This summery trifle is simple to make since it calls for a purchased pound cake. Begin preparing the trifle one day ahead.