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These 6 British Desserts From Proper Tasty Will Satisfy Any Sweet Tooth

A perfect treat to have with a spot of tea!

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6 British Desserts From Proper Tasty

Proper Tasty

Watch the video to learn how to make them:

View this video on YouTube

Tasty / Via youtube.com

HOMEMADE FERRERO ROCHER-INSPIRED BALLS

SERVES: 6

INGREDIENTS

14 malted milk biscuits

25 grams rice cereal

200 grams Nutella

200 grams milk chocolate, broken into chunks

25 grams butter

PREPARATION

Add the malted milk biscuits and blend until finely ground. Transfer the ground biscuits to a large bowl.

Add the rice cereal and the nutella and stir to combine.

Take a tablespoon of the mixture and roll it into a ball. Repeat with remaining mixture, and transfer to a parchment paper-lined baking sheet. Chill for one hour.

Add the chocolate to a microwave-safe bowl, and microwave in 30 second increments, until melted. Add the butter and stir until smooth.

Dip the chilled balls into the chocolate until fully coated. Place them back onto a parchment paper-lined baking sheet and chill for 30 minutes to an hour. Serve and enjoy!

MINI VICTORIA SPONGES

Servings: 12

INGREDIENTS

225 grams (1 ½ cups) self-rising flour

225 grams (1 cup) caster sugar

225 grams (2 sticks) butter

2 teaspoons baking powder

4 eggs

100 grams (⅓ cup) strawberry jam

100 grams (1 ½ cups) whipped cream

Powdered sugar, to serve

PREPARATION

1. Preheat oven to 160°C (320˚F).

2. Using a hand mixer, mix the flour, sugar, softened butter, baking powder, and eggs in a bowl until smooth.

3. Grease a muffin tin and fill each ¾ of the way up with the cake mixture.

4. Bake for 25 minutes until golden and light to the touch. Allow to cool.

5. Cut sponge cakes in half horizontally, and spread jam on the bottom half. Pipe dollop of whipped cream in the center, then in a circle around that.

6. Place the top half back on and sprinkle with powdered sugar. Repeat with remaining sponge cakes.

7. Enjoy!

CHOCOLATE BERRY CHEESECAKE

Servings: 6-8

INGREDIENTS

300 grams plain biscuits

100 grams butter, melted

360 grams cream cheese

300 millilitres double cream

100 grams white chocolate, melted

1 teaspoon vanilla extract

100 grams strawberries

50 grams raspberries

100 grams blueberries

PREPARATION

1. Add the biscuits to the bowl of a food processor and mix until finely ground.

2. Stir in the butter and mix to combine.

3. Add the biscuit mixture to a greased springform tin and press down to form an even base.

4. Chill for 10 minutes.

5. In a bowl using a hand mixer, whip the cream cheese and double cream until soft peaks form.

6. Fold in the melted white chocolate and vanilla extract.

7. Pour the cream mixture over the biscuit base.

8. Place the berries on top.

9. Chill for 1 hour.

10. Enjoy!

ENGLISH SCONES

Servings: 6-8

INGREDIENTS

450 grams self-rising flour

55 grams butter, cubed

2 tablespoons sugar

2 teaspoons baking powder

¼ teaspoon salt

250 millilitres milk

1 egg yolk

Jam, to serve

Clotted cream, to serve

PREPARATION

1. Preheat the oven to 220˚C (400˚F).

2. In a large bowl, add the flour and butter. Using your hands, gently mix until the butter is evenly combined, and the mixture has the texture of fine crumbs.

3. Mix in the sugar, baking powder, and salt and stir.

4. Create a well in the center of the flour, and gently pour in the milk and mix together until just combined.

5. Transfer the dough onto a floured surface and knead for about a minute. Be careful not to over-knead the dough.

6. Using a round cookie cutter or the rim of a glass, cut circles into the dough that are about 1-2 inches thick.

7. Place onto a baking tray lined with parchment paper and brush the tops of the scones with the egg yolk.

8. Bake for 12 minutes.

9. Serve with clotted cream and jam.

10. Enjoy!

CREME EGG ROCKY ROAD

Serves: 8-10

INGREDIENTS

250 grams dark chocolate

150 grams butter

150 grams milk chocolate

4 tablespoons golden syrup

150 grams digestive biscuits, crushed

100 grams mini marshmallows

180 grams mini creme eggs

150 grams white chocolate, melted

Yellow food coloring

1 tablespoon vegetable oil

6 full sized creme eggs

PREPARATION

1. Bring a pot of water to a simmer. Place a heat-proof bowl on the pot, making sure not to let the bottom touch the water. Add the dark chocolate, milk chocolate, butter and golden syrup and stir until melted. Remove the bowl from the pot and allow to cool for 5-10 minutes.

2. Stir in the digestives, marshmallows and mini creme eggs until well combined.

3. Transfer the mixture to a deep tray lined with baking paper.

4. Add a few drops of food coloring to the half of the melted chocolate, whisking to combine.

5. Drizzle the yellowed melted chocolate over the chocolate mixture.

6. Drizzle the remaining white chocolate over the chocolate mixture.

7. Cut the creme eggs in half and press firmly into the mixture.

8. Chill for at least two hours.

9. Enjoy!

CHOCOLATE AND STRAWBERRY TART

Servings: 4-6

INGREDIENTS

300 grams chocolate cookies

100 grams butter, melted

250 millilitres double cream

300 grams dark chocolate

200 grams strawberries

Dark chocolate, melted

White chocolate, melted

Powdered sugar, to serve

PREPARATION

1. Add the cookies to the bowl of a food processor and pulse until crumbs form. Mix in the melted butter, stirring to combine.

2. Transfer the biscuit mixture to a 9 inch (23 centimeters) cake tin lined with parchment paper and press to form an even base. Freeze for 10 minutes.

3. Add the double cream and chocolate to a pot over medium heat, gently stirring until the chocolate is melted.

4. Pour the chocolate over the biscuit base and top with the strawberries.

5. Refrigerate for 3 hours, until set. Drizzle with melted dark and white chocolate and coat with icing sugar.

6. Enjoy!