Traveling to the UK to visit my grandma was an unforgettable experience that left me with a newfound appreciation for British cuisine. From the moment I arrived, I was enveloped in the warmth of her hospitality and the comforting aromas wafting from her kitchen. As a self-proclaimed foodie. What struck me most was the attention to detail in UK cooking, with each ingredient carefully measured, and each technique perfected over generations.
My grandma’s expertise transformed simple ingredients into mouthwatering meals, from hearty stews to delicate pastries. Her Yorkshire puddings were cloud-like perfection, while her shepherd’s pie was a savory symphony of flavors. I paid close attention to every step of her cooking process, understanding that in UK recipes, even the smallest deviation can dramatically alter the end result.
1. Roast Beef and Yorkshire Pudding
The beef is juicy and savory, while the Yorkshire puds are crispy on the outside, soft and slightly eggy on the inside.
Ingredients:
- Beef roast ($15-20 per 3-pound roast)
- Eggs ($2-3 per dozen)
- Milk ($1-2 per quart)
- Flour ($0.50 per cup)
- Beef drippings or oil ($1-2 for the amount needed)
- Salt and pepper (pantry staples, about $0.05 per serving)
Cook Time: About 2 hours, but it’s a total game-changer
Instructions;
- Preheat your oven to 425°F (220°C). Season that beef like you mean it with salt and pepper.
- Pop the roast in a roasting pan and stick it in the oven. After 20 minutes, lower the temp to 350°F (175°C) and cook for about 1 hour 20 minutes for medium-rare.
- While the beef is doing its thing, make the Yorkshire pudding batter. Whisk together eggs, milk, flour, and a pinch of salt until smooth. Let it chill in the fridge.
- When the beef’s done, take it out and let it rest. Crank the oven back up to 425°F (220°C).
- Pour a bit of beef dripping or oil into each cup of a muffin tin. Heat in the oven until smoking hot.
- Carefully pour the batter into the hot oil. Bake for about 20 minutes until puffed and golden.
- Slice that beef and serve it up with your Yorkshire puds. It’s a whole vibe.
2. Shepherd’s Pie
It’s like a warm hug from your nan, but in food form. The meat is rich and savory, the veggies add a pop of freshness, and that mashed potato topping? Crispy on top, creamy underneath. It’s comfort food goals.
Ingredients:
- Ground lamb ($6-8 per pound)
- Potatoes ($1-2 per pound)
- Onion ($0.50-1 each)
- Carrots ($1-2 per pound)
- Peas ($1-2 per bag of frozen)
- Beef broth ($2-3 per carton)
- Worcestershire sauce ($2-3 per bottle, you’ll use a splash)
- Butter and milk for mashed potatoes ($2-3 total)
Cook Time: About an hour, but it’s worth every minute
Instructions;
- Start by making your mashed potato topping. Boil peeled and chopped potatoes until tender, then mash with butter and milk. Set aside.
- In a large skillet, brown the lamb, then drain any excess fat.
- Add chopped onions and carrots to the skillet and cook until softened.
- Stir in some flour to thicken, then add beef broth, Worcestershire sauce, and herbs. Let it simmer until it’s thickened up.
- Mix in the peas, then transfer everything to a baking dish.
- Top with the mashed potatoes, making sure to create peaks and valleys for maximum crispy bits.
- Bake at 400°F (200°C) for about 25-30 minutes until the top is golden and crispy.
- Let it cool for a few minutes before serving. Try not to inhale it all at once!
3. Bangers and Mash
This dish is straight-up comfort on a plate. The sausages are juicy and flavorful, the mash is creamy and buttery, and that onion gravy? It ties everything together like a boss.
Ingredients:
- Sausages ($4-6 per pack)
- Potatoes ($1-2 per pound)
- Onions ($1-2 for 2-3 onions)
- Butter ($2-3 per stick)
- Milk ($1-2 per quart)
- Beef stock ($2-3 per carton)
- Flour ($0.50 per cup)
Cook Time: About 40 minutes, and it’s a total crowd-pleaser
Instructions;
- First, get those bangers in a pan with a little oil. Cook them over medium heat, turning occasionally, until they’re browned all over.
- While the sausages are cooking, peel and chop your potatoes. Boil them in salted water until they’re tender.
- For the gravy, slice up some onions and cook them in butter until they’re soft and caramelized.
- Sprinkle some flour over the onions and cook for a minute, then gradually add beef stock, stirring constantly.
- Let the gravy simmer until it’s thickened to your liking. Season with salt and pepper.
- Drain and mash your potatoes with butter and milk until they’re smooth and creamy.
- Plate it up with the mash on the bottom, sausages on top, and that lush gravy all over. It’s a whole mood.
4. Beef Wellington
The beef is perfectly cooked, the mushroom duxelles adds an earthy kick, and the pastry is buttery and flaky. It’s like a fancy steakhouse wrapped in a croissant.
Ingredients:
- Beef tenderloin ($20-25 per pound)
- Puff pastry ($4-5 per sheet)
- Mushrooms ($3-4 per pound)
- Prosciutto ($4-5 per package)
- Dijon mustard ($2-3 per jar)
- Egg for egg wash ($0.25 per egg)
Cook Time: About 2.5 hours, but it’s a total flex
Instructions;
- Start by searing your beef tenderloin in a hot pan. It should be browned on all sides but still raw in the middle.
- While the beef cools, make your duxelles. Finely chop mushrooms and cook them down with shallots and herbs until they’re like a paste.
- Lay out some plastic wrap and arrange slices of prosciutto in a rectangle. Spread the mushroom mixture over it.
- Brush the cooled beef with Dijon mustard, then wrap it in the prosciutto and mushroom layer. Chill it in the fridge.
- Roll out your puff pastry and wrap the beef in it, sealing the edges with egg wash.
- Brush the whole thing with more egg wash and score the top for that classic Wellington look.
- Bake at 425°F (220°C) for about 40-45 minutes until the pastry is golden and the beef is cooked to your liking.
- Let it rest for 10 minutes before slicing. Prepare for your mind to be blown.
5. Cottage Pie
It’s like Shepherd’s Pie’s beefy cousin. The meat is rich and savory, the veggies add a fresh pop, and that mashed potato topping is crispy on top and creamy underneath. It’s basically a hug in food form.
Ingredients:
- Ground beef ($4-6 per pound)
- Potatoes ($1-2 per pound)
- Onion ($0.50-1 each)
- Carrots ($1-2 per pound)
- Peas ($1-2 per bag of frozen)
- Beef broth ($2-3 per carton)
- Tomato paste ($1-2 per small can)
- Worcestershire sauce ($2-3 per bottle, you’ll use a splash)
Cook Time: About an hour, but it’s worth the wait
Instructions;
- Start by making your mash. Boil peeled and chopped potatoes until tender, then mash with butter and milk.
- In a large skillet, brown the ground beef, then drain any excess fat.
- Add chopped onions and carrots to the skillet and cook until softened.
- Stir in tomato paste, Worcestershire sauce, and beef broth. Let it simmer until it’s thickened up.
- Mix in the peas, then transfer everything to a baking dish.
- Top with the mashed potatoes, making sure to create peaks and valleys for maximum crispy bits.
- Bake at 400°F (200°C) for about 25-30 minutes until the top is golden and crispy.
- Let it cool for a few minutes before serving. Try not to face-plant into it immediately.
6. Toad in the Hole
Don’t let the name fool you, this dish is fire. The sausages are juicy and flavorful, nestled in a crispy, puffy batter that’s like a cross between a pancake and a popover. It’s the ultimate comfort food.
Ingredients:
- Sausages ($4-6 per pack)
- Eggs ($2-3 per dozen)
- Milk ($1-2 per quart)
- Flour ($0.50 per cup)
- Vegetable oil ($2-3 for the amount needed)
Cook Time: About 45 minutes, and it’s totally worth it
Instructions;
- Preheat your oven to 425°F (220°C). Pour a thin layer of oil into a baking dish and pop it in the oven to heat up.
- While that’s heating, make your batter. Whisk together eggs, milk, and flour until smooth. Let it rest for 15 minutes.
- Carefully place your sausages in the hot oil and return to the oven for about 10 minutes until they start to brown.
- Now for the fun part – pour your batter around the sausages. It should sizzle as it hits the hot oil.
- Bake for about 25-30 minutes until the batter is puffed up and golden brown.
- Serve it hot with some onion gravy on the side. It’s a whole vibe.
7. Chicken Tikka Masala
The chicken is tender and smoky from the tandoori spices, and the sauce is rich, creamy, and just the right amount of spicy. It’s like a party in your mouth.
Ingredients:
- Chicken breasts ($5-7 per pound)
- Yogurt ($2-3 per tub)
- Garam masala ($3-4 per jar)
- Turmeric ($2-3 per jar)
- Canned tomatoes ($1-2 per can)
- Heavy cream ($2-3 per pint)
- Onion ($0.50-1 each)
- Garlic and ginger ($1-2 total)
- Cook Time: About an hour, but it’s totally worth the wait
- Start by marinating your chicken in yogurt and spices for at least 30 minutes.
- While that’s marinating, make your sauce. Sauté onions, garlic, and ginger until soft.
- Add your spices and cook until fragrant, then dump in the canned tomatoes and let it simmer.
- Grill or broil your marinated chicken until it’s got those nice charred edges.
- Blend your sauce until smooth, then return to the pan and stir in some heavy cream.
- Cut the chicken into bite-sized pieces and add to the sauce. Let it simmer for a few minutes to meld the flavors.
- Serve over rice with some naan bread on the side. Prepare for your taste buds to do a happy dance.
8. Lancashire Hotpot
This dish is pure comfort in a bowl. The lamb is tender and flavorful, the veggies are perfectly cooked, and those sliced potatoes on top? Crispy on the outside, soft on the inside.
Ingredients:
- Lamb shoulder ($8-10 per pound)
- Potatoes ($1-2 per pound)
- Onions ($1-2 for 2-3 onions)
- Carrots ($1-2 per pound)
- Lamb or beef stock ($2-3 per carton)
- Worcestershire sauce ($2-3 per bottle, you’ll use a splash)
- Butter ($2-3 per stick)
Cook Time: About 2.5 hours, but it’s a total game-changer
Instructions;
- Start by browning your lamb chunks in a large pot. Set them aside when they’re nice and caramelized.
- In the same pot, cook your onions and carrots until they’re starting to soften.
- Add the lamb back in, along with some stock, Worcestershire sauce, and herbs. Let it simmer for about an hour.
- Transfer everything to a casserole dish. Top with thinly sliced potatoes, overlapping them like fish scales.
- Brush the potatoes with melted butter and pop it in the oven at 350°F (175°C) for about an hour.
- Crank up the heat for the last 15 minutes to get those potatoes nice and crispy on top.
- Let it rest for a few minutes before serving. Try not to burn your tongue because you can’t wait to dig in.
9. Steak and Kidney Pie
This pie is not for the faint of heart, but it’s so worth it. The steak is tender, the kidney adds a rich depth of flavor, and the gravy is thick and savory. All wrapped up in a buttery, flaky crust? It’s next level.
Ingredients:
- Beef steak ($8-10 per pound)
- Beef kidney ($3-4 per pound)
- Onions ($1-2 for 2-3 onions)
- Beef stock ($2-3 per carton)
- Flour ($0.50 per cup)
- Butter ($2-3 per stick)
- Shortcrust pastry ($3-4 per package)
Cook Time: About 3 hours, but it’s a total flavor
Instructions;
- Start by coating your beef and kidney chunks in seasoned flour.
- Brown the meat in batches in a hot pan, then set aside.
- In the same pan, cook your onions until they’re soft and golden.
- Add the meat back in, along with some beef stock and herbs. Let it simmer for about 2 hours until the meat is tender.
- While that’s cooking, roll out your pastry.
- Once the filling is ready, transfer it to a pie dish and cover with the pastry. Don’t forget to cut a steam vent!
- Brush with beaten egg and bake at 400°F (200°C) for about 30 minutes until the pastry is golden brown.
- Let it cool for a few minutes before serving. It’s hot as lava inside!
10. Beef Stew and Dumplings
This stew is like a warm hug on a cold day. The beef is fall-apart tender, the veggies are perfectly cooked, and the gravy is rich and hearty. And those dumplings? Fluffy on the inside, slightly crisp on top. It’s comfort food perfection.
Ingredients:
- Beef chuck ($6-8 per pound)
- Carrots ($1-2 per pound)
- Celery ($1-2 per bunch)
- Onions ($1-2 for 2-3 onions)
- Beef stock ($2-3 per carton)
- Flour ($0.50 per cup)
- Suet or butter for dumplings ($2-3)
- Herbs ($1-2 for fresh)
Cook Time: About 3 hours, but it’s totally worth the wait
Instructions;
- Start by coating your beef chunks in seasoned flour, then brown them in a hot pan.
- In the same pan, cook your onions, carrots, and celery until they start to soften.
- Add the beef back in, along with some beef stock and herbs. Let it simmer for about 2 hours until the meat is tender.
- While that’s cooking, make your dumpling dough. Mix flour, suet or butter, and herbs with a bit of water to form
11. Bubble and Squeak
This dish is like the ultimate leftover glow-up. It’s crispy on the outside, soft on the inside, with a savory flavor that’ll make you forget you’re eating yesterday’s veg.
Ingredients:
- Leftover mashed potatoes (basically free)
- Leftover cooked veggies (also free)
- Onion ($0.50-1 each)
- Butter ($2-3 per stick)
- Optional: leftover meat (free if you’ve got it)
Cook Time: About 20 minutes, perfect for when you’re feeling lazy
Instructions;
- Chop up your leftover veg and mix it with the mashed potatoes.
- Melt some butter in a pan and fry a chopped onion until it’s golden.
- Add your potato-veg mix to the pan and press it down.
- Let it cook until the bottom is crispy, then flip it like a boss (or in sections if you’re not feeling brave).
- Cook the other side until it’s crispy too.
- Serve it up hot, maybe with a fried egg on top if you’re feeling extra.
12. Ploughman’s Lunch
It’s like a charcuterie board’s rustic cousin. You’ve got sharp cheese, tangy pickle, fresh bread, and whatever else you fancy.
Ingredients:
- Cheddar cheese ($3-5 per block)
- Crusty bread ($2-3 per loaf)
- Pickle or chutney ($2-3 per jar)
- Apple ($0.50-1 each)
- Boiled egg ($0.25 per egg)
- Ham or pork pie ($3-5)
- Butter ($2-3 per stick)
Prep Time: About 10 minutes, it’s more assembly than cooking
Instructions;
- Slice your cheese and bread.
- Arrange everything on a wooden board or plate.
- Don’t forget a knife for the cheese and butter.
- Serve at room temperature for maximum flavor.
- Dig in with your hands, it’s meant to be casual!
13. Welsh Rarebit
It’s like the ultimate cheese toast, but make it fancy. The cheese sauce is rich and tangy, with a hint of beer, and when it’s all melty and bubbling on top of that toast? Heaven.
Ingredients:
- Sharp cheddar ($3-5 per block)
- Beer ($2-3 per bottle)
- Mustard ($1-2 per jar)
- Worcestershire sauce ($2-3 per bottle)
- Bread ($2-3 per loaf)
- Butter ($2-3 per stick)
Cook Time: About 15 minutes, and it’s so worth it
Instructions;
- Start by making a roux with butter and flour.
- Slowly add beer and milk, stirring constantly until it’s thick.
- Add grated cheese, mustard, and Worcestershire sauce.
- Toast your bread on one side.
- Spread the cheese mixture on the untoasted side.
- Grill until it’s bubbling and slightly browned.
- Try not to burn your mouth because you can’t wait to eat it.
14. Scotch Eggs
Crispy on the outside, perfectly cooked egg on the inside, wrapped in seasoned sausage meat. It’s like breakfast, but make it portable.
Ingredients:
- Eggs ($2-3 per dozen)
- Sausage meat ($3-5 per pound)
- Breadcrumbs ($1-2 per package)
- Flour ($0.50 per cup)
- Vegetable oil for frying ($2-3 for the amount needed)
Cook Time: About 40 minutes, but they’re totally Insta-worthy
Instructions;
- Soft boil your eggs and cool them in ice water.
- Wrap each egg in sausage meat.
- Roll in flour, then beaten egg, then breadcrumbs.
- Deep fry until golden brown and crispy.
- Drain on paper towels.
- Let them cool a bit, then cut in half for the ‘gram.
15. Cauliflower Cheese
It’s like mac and cheese, but make it veggie. The cauliflower is tender, the cheese sauce is rich and creamy, and that crispy top? Chef’s kiss.
Ingredients:
- Cauliflower ($2-3 per head)
- Cheddar cheese ($3-5 per block)
- Milk ($1-2 per quart)
- Butter ($2-3 per stick)
- Flour ($0.50 per cup)
- Mustard ($1-2 per jar)
Cook Time: About 40 minutes, and your kitchen will smell amazing
Instructions;
- Boil or steam your cauliflower until it’s just tender.
- Make a cheese sauce by starting with a roux, then adding milk and cheese.
- Put the cauliflower in a baking dish and pour over the sauce.
- Top with more cheese because why not?
- Bake until it’s bubbling and golden on top.
- Let it cool for a few minutes or risk burning your tongue.
16. Gammon with Pineapple
Taste: It’s sweet, it’s salty, it’s the combo you never knew you needed. The gammon is juicy and savory, while the pineapple adds a tropical sweetness that just works.
Ingredients:
- Gammon joint ($8-10 per joint)
- Pineapple rings ($2-3 per can)
- Brown sugar ($1-2 per pound)
- Cloves ($2-3 per jar)
Cook Time: About 2 hours, but most of that is hands-off
Instructions;
- Simmer your gammon in water for about 20 minutes per pound.
- Take it out, remove the skin, and score the fat in a diamond pattern.
- Stud with cloves and brush with a mixture of brown sugar and pineapple juice.
- Top with pineapple rings.
- Bake for about 30 minutes until it’s golden and glazed.
- Let it rest before slicing. Try not to eat all the pineapple first.
17. Sausage Rolls
These are like pigs in blankets, but make it gourmet. The sausage is juicy and flavorful, wrapped in buttery, flaky pastry. They’re dangerously addictive.
Ingredients:
- Sausage meat ($3-5 per pound)
- Puff pastry ($4-5 per sheet)
- Egg for wash ($0.25 per egg)
- Herbs and spices ($1-2 total)
Cook Time: About 30 minutes, perfect for a quick snack
Instructions;
- Roll out your puff pastry.
- Mix your sausage meat with herbs and spices.
- Form the meat into a long sausage shape on the pastry.
- Roll the pastry around the meat and seal with egg wash.
- Cut into individual rolls.
- Brush with more egg wash and bake until golden and crispy.
- Try to let them cool before inhaling them all.
18. Kedgeree
It’s like a flavor party in your mouth. You’ve got smoky fish, fragrant rice, and the richness of eggs all in one dish. It’s the breakfast of champions.
Ingredients:
- Smoked haddock ($6-8 per pound)
- Rice ($1-2 per pound)
- Eggs ($2-3 per dozen)
- Curry powder ($2-3 per jar)
- Butter ($2-3 per stick)
- Parsley ($1-2 per bunch)
Cook Time: About 40 minutes, perfect for a lazy weekend brunch
Instructions;
- Start by poaching your haddock in milk.
- While that’s cooking, boil your eggs and cook your rice.
- Flake the fish and chop the eggs.
- Fry some onions in butter, add curry powder, then stir in the rice.
- Gently mix in the fish and eggs.
- Garnish with chopped parsley.
- Serve it up and prepare for your taste buds to do a happy dance.
19. Cornish Pasty
It’s like a handheld pot roast, but better. The pastry is buttery and flaky, while the filling is a perfect mix of savory meat and tender veg. It’s comfort food you can eat on the go.
Ingredients:
- Beef skirt ($6-8 per pound)
- Potato ($1-2 per pound)
- Onion ($0.50-1 each)
- Swede (rutabaga) ($1-2 per pound)
- Shortcrust pastry ($3-4 per package)
- Butter ($2-3 per stick)
Cook Time: About 1 hour, but they’re worth the wait
Instructions;
- Chop your beef and veg into small cubes.
- Mix them together with some salt and pepper.
- Roll out your pastry and cut into circles.
- Place the filling on one half of each circle.
- Fold over and crimp the edges to seal.
- Brush with beaten egg and bake until golden brown.
- Let them cool a bit or risk burning your mouth on the hot filling.
20. Spotted Dick
Don’t let the name fool you, this dessert is the GOAT. It’s a soft, steamed pudding studded with sweet currants, usually served with a generous pour of creamy custard. It’s pure comfort in a bowl.
Ingredients:
- Suet ($2-3 per package)
- Self-raising flour ($1-2 per pound)
- Currants ($2-3 per package)
- Milk ($1-2 per quart)
- Sugar ($1-2 per pound)
- Custard for serving ($2-3 per package)
Cook Time: About 2 hours, mostly steaming time
Instructions;
- Mix together flour, suet, sugar, and currants.
- Add enough milk to make a soft dough.
- Shape into a roll and wrap in baking parchment.
- Steam for about 1.5 to 2 hours.
- Unwrap, slice, and serve with hot custard.
- Try not to giggle every time you say the name.
21. Eton Mess
It’s like summer in a bowl. You’ve got sweet, juicy strawberries, crisp meringue, and clouds of whipped cream all mixed together. It’s messy, it’s delicious, it’s just dessert heaven.
Ingredients:
- Strawberries ($3-4 per pound)
- Heavy cream ($2-3 per pint)
- Meringue nests ($3-4 per package)
- Sugar ($1-2 per pound)
Prep Time: About 15 minutes, no cooking required!
Instructions;
- Hull and chop your strawberries.
- Whip the cream until it forms soft peaks.
- Crush the meringue nests.
- Gently fold everything together.
- Serve immediately before the meringue goes soggy.
- Try not to face-plant directly into the bowl.
22. Cullen Skink
This soup is like a warm hug from the Scottish coast. It’s creamy and smoky from the haddock, with a subtle sweetness from the leeks. It’s the kind of soup that’ll warm you up from the inside out.
Ingredients:
- Smoked haddock ($6-8 per pound)
- Potatoes ($1-2 per pound)
- Leeks ($2-3 per bunch)
- Milk ($1-2 per quart)
- Butter ($2-3 per stick)
Cook Time: About 40 minutes, perfect for a chilly day
Instructions;
- Start by poaching your haddock in milk.
- While that’s cooking, sauté your leeks in butter.
- Add diced potatoes and the milk from poaching the fish.
- Simmer until the potatoes are tender.
- Flake the fish and add it back to the pot.
- Mash some of the potatoes to thicken the soup.
- Serve it piping hot with some crusty bread on the side.
23. Beef and Ale Pie
This pie is like a bear hug for your taste buds. The beef is tender and rich from being slow-cooked in ale, and the pastry is buttery and flaky. It’s the kind of pie that’ll make you forget all your troubles.
Ingredients:
- Beef chuck ($6-8 per pound)
- Ale ($2-3 per bottle)
- Onions ($1-2 for 2-3 onions)
- Carrots ($1-2 per pound)
- Beef stock ($2-3 per carton)
- Shortcrust pastry ($3-4 per package)
Cook Time: About 3 hours, but it’s so worth the wait
Instructions;
- Start by browning your beef chunks.
- Add onions and carrots, then pour in the ale and stock.
- Simmer for about 2 hours until the meat is tender.
- Transfer to a pie dish and top with pastry.
- Brush with beaten egg and bake until the pastry is golden.
- Let it cool a bit before diving in, or risk burning your tongue.
24. Chicken and Leek Pie
This pie is comfort food at its finest. The chicken is tender, the leeks add a subtle sweetness, and the creamy sauce brings it all together. Wrapped up in buttery pastry? It’s a hug in pie form.
Ingredients:
- Chicken breasts ($5-7 per pound)
- Leeks ($2-3 per bunch)
- Cream ($2-3 per pint)
- Chicken stock ($2-3 per carton)
- Puff pastry ($4-5 per sheet)
- Butter ($2-3 per stick)
Cook Time: About 1 hour, perfect for a cozy night in
Instructions;
- Start by cooking your chicken and leeks in butter.
- Make a creamy sauce with stock and cream.
- Mix everything together and pour into a pie dish.
- Top with puff pastry and brush with beaten egg.
- Bake until the pastry is puffed and golden.
- Let it cool for a few minutes before serving.
25. Sticky Toffee Pudding
This dessert is like a warm hug for your soul. The cake is soft and date-sweet, and that toffee sauce? It’s rich, buttery, and so good you might want to bathe in it. Topped with a scoop of vanilla ice cream? It’s literally dessert perfection.
Ingredients:
- Dates ($3-4 per package)
- Self-raising flour ($1-2 per pound)
- Butter ($2-3 per stick)
- Brown sugar ($1-2 per pound)
- Eggs ($2-3 per dozen)
- Heavy cream ($2-3 per pint)
Cook Time: About 40 minutes, but you’ll be dreaming about it for days
Instructions;
- Start by soaking chopped dates in hot water.
- Mix your cake batter with the dates.
- Pour into a baking dish and bake until it’s springy to the touch.
- While it’s baking, make your toffee sauce by melting butter, cream, and brown sugar.
- Pour half the sauce over the hot pudding.
- Serve with extra sauce and a scoop of vanilla ice cream.
- Try not to weep with joy as you eat it.
And there you have it, babe! The ultimate rundown of British dinner recipes.
Conclusion
My journey to the UK, initially intended as a visit to care for my grandma, turned into a culinary adventure where she nurtured me with her exceptional cooking skills.
This experience ignited a passion for British cuisine that I’m eager to share. These recipes, steeped in tradition and perfected with love, are more than just meals.
