British

This spiced, fruit-laden pudding dates back to the 18th century. The name ‘clootie’ or ‘cloot’ comes from the old Scottish word for ‘cloth’, referring to the muslin the dumpling is cooked in. Charms, such as a ring or thimble, were traditionally stirred through the mixture, each with a meaning and giving an insight into the diner’s future. Nowadays, you can enjoy clootie dumpling as a less rich alternative to Christmas pudding, and without the risk of damaging your teeth

Sweet red fruits and a splash of amaretto give this pudding an Italian spin. Soak the fruit the day before – and make sure your pudding basin fits your slow cooker!

Sloe gin and prunes give this year's Christmas pudding a distinctly British update!

Also popular in Lancashire, a proper sticky Yorkshire parkin is made with treacle and is traditionally eaten on ‘Parkin Sunday’ in November

Slow-cooked short ribs yield the tenderest, fall-apart meat. The treacle-braised beef would work well as a pie filling too, topped with puff pastry.

The treacle adds a lovely warming toffee-like flavour to these puffy, light scones studded with pieces of sticky dried fig.

The dish is heavily associated with the north-east of England, but there is a village called Pease Pottage in West Sussex, thought to have been named as such because it was the dish villagers served to convicts travelling from London to the south coast.

There’s a beauty in the simplicity of this very traditional British cake, which has a characteristic crack that forms along the top as it bakes. Where a classic sponge has equal quantities by weight of eggs, butter, flour and sugar, the Madeira has a slightly higher proportion of flour and therefore a firmer texture.

Smart enough to grace the counter of any posh bakery, it’s hard to believe these cruffins are made with a pack of croissant dough.