American pie sure is delicious and iconic, but we have to say that, when it comes to baking incredibly tasty desserts, the Brits come well out on top. If you don’t believe us, then you have obviously never had the pleasure of tasting any. Below are four British desserts that look fancy, but are actually super easy to make at home.
1. Preheat the oven to 425 degrees Fahrenheit (190 degrees Celsius).
2. On a lightly floured surface, roll the pie crust so that it’s 1/8 inch thick. Using a flower cookie cutter, cut out as many flowers as possible. Re-roll the scraps of dough and cut more flowers as needed. You should be able to get 12-15 flowers.
3. Center each flower over alternating cups on a mini muffin pan, leaving an empty cup in between each flower. Gently push the dough down into the bottom of the cups and against the sides.
4. Using a fork, prick the bottom of each unbaked shell twice.
5. Bake for 7-8 minutes, until golden brown. Remove to a plate to cool.
6. Fill each baked shell with 1-2 teaspoons of lemon curd.
7. Place a blueberry in the center of each flower and dust with the confectioners’ sugar.
1. Preheat the oven to 428 degrees Fahrenheit (220 degrees Celsius). Line a baking sheet with some parchment paper.
2. In a large bowl, mix the self-raising flour, lemonade, and cream until it makes a fluffy dough.
3. Tip the dough onto a floured board. Roll and flatten it out so it’s around one inch thick.
4. Using an upside-down glass or mug – or an actual scone cutter – cut even circles out of the dough. Roll up the excess dough and repeat steps 3 and 4 until you have no dough left and/or you have as many scone dough circles as you need.
5. Place the scones on the lined baking tray. Bake in the preheated oven for 10-12 minutes, until the scones are cooked through and golden brown on top.
6. Remove from the oven and allow to cool before smothering in jam and clotted cream.
1. Preheat the oven to 275 degrees Fahrenheit (135 degrees Celsius). Grease and flour a 9-inch-by-13-inch metal baking pan.
2. Mix the bananas with the lemon juice, and set aside for later.
3. In a medium bowl, mix the flour, baking soda, and salt and set aside.
4. In a large bowl, cream together the butter and sugar. Beat in the eggs, one a time, and then stir in the vanilla.
5. Alternating between the two, gradually beat the flour mixture and the buttermilk into the creamed butter-egg-sugar mixture.
6. Stir in the mashed bananas until just mixed.
7. Pour the batter into your prepared baking dish and bake for around 70 minutes, or until an inserted knife comes out clean.
8. While the cake is baking, place a sheet pan in the freezer.
9. After baking, remove the sheet pan from the freezer and line with a towel. Removed the cake from the oven and place on the towel-lined frozen sheet pan. Place in the freezer for 45-60 minutes, until completely cooled.
10. While the cake is cooling, prepare the frosting. Cream the butter and cream cheese together. On a low setting, beat in the vanilla extract and the powdered sugar until combined. Mix on high until smooth.
11. Frost the cooled cake and serve.
4. Ladyfinger Roll Cake (8 Servings)
1. Pour the milk into a dish. Dip each ladyfinger into the milk to soften them so that they will roll without breaking.
2. Lay a long piece of plastic wrap on the counter (it should be large enough to fit two rows of 12 ladyfingers, with a couple of extra inches of plastic wrap on each side). Place two rows of ladyfingers, side by side, on the plastic wrap. Cover with a second piece of plastic wrap, and place them in the fridge for 4 hours or overnight.
3. While they’re chilling, prepare the whipped cream and the vanilla pudding or pastry cream.
4. After 4 hours, remove the soaked and chilled ladyfingers from the fridge. Check to see if they have softened enough to be rolled. If some of the ladyfingers are still crunchy, use a pastry brush to add some extra milk and return them to the fridge for another hour.
5. Once they are pliable, take the top layer of plastic wrap off. Spread the pudding or pastry cream in a thin, even layer over the surface of the ladyfingers, leaving a ½-inch border along one of the long sides.
6. Place the bananas, lengthwise, in the middle of the row of ladyfingers that are completely covered with pudding or pastry cream.
7. Carefully, using the extending plastic wrap, roll the ladyfingers up and over the bananas and continue rolling the entire cake to form a cylinder with the ends of the two rows of ladyfingers coming together.
8. Refrigerate the roll cake, still covered in the plastic wrap, for about 30 minutes, to help the cake hold its shape.
9. Dust a serving tray with cocoa powder or instant espresso powder. Remove the plastic wrap from the roll cake and place the roll cake on the tray.
10. Fill a pastry piping bag with whipped cream, or place the whipped cream into a plastic baggy and cut a small hole in one of the bottom corners to make your own pastry bag. Pipe the whipped cream on top of the roll cake to cover the seam between the two rows of ladyfingers.
11. Dust the top of the roll cake with some more cocoa powder or instant espresso powder, and cut the cake roll into slices. Serve chilled.