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Trifle is a classic British dessert made by layering pieces of sponge cake, fruit jams or fruit purée, and egg custard. The sponge is usually soaked in fortified wine or brandy such as sherry, port, or Marsala, and the whole dessert is commonly topped with whipped cream.

Trifle is traditionally prepared in glass bowls, and the classic version is often altered with various flavorings and additions such as chocolate, jelly, nuts, glacé cherries, as well as fruit juice or soft drinks in a non-alcoholic version.

The familiar form of trifle was well-known by the Victorian era, but unlike today, it was primarily made to make use of leftover sponge cakes and custards. Similar desserts can be found in Scotland (tipsy laird) and the Southern United States (tipsy cake).

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Flapjack (Cereal Bar, Granola Bar, Muesli Bar, Breakfast Bar, Oat Bar) is a blend of porridge oats, golden syrup, sugar, and melted butter that is baked, and then usually cut up into squares or rectangles. A touch of salt and ground ginger are often added to the oat mixture for extra flavor, while white corn syrup or even maple syrup can be used as alternatives to the golden syrup.

The simplicity of this sweet treat, and the few basic ingredients needed for its preparation, have made flapjack an all-time favorite in England and beyond. Chewy or crunchy, depending on individual preferences, this sweet oat bar is a teatime, lunch box, and picnic staple as well as the perfect snack to eat on the go.

An infinite number of additions can be added to the simple flapjack’s base to enhance its flavor and nutritional value, including dried fruits, nuts, seeds, chocolate, coconut flakes, and marmalade, among others. However, it should not be confused with the American flapjack, which is a thick pancake prepared in the USA, Canada, Australia, and New Zealand.

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Mince pie is a staple Christmas snack in England, consisting of a crumbly pastry shell filled with dried fruits and spices (often called mincemeat). Originally, the pies contained both sweet and savory ingredients such as ground meat, lard, and cheese.

Due to their original, rectangular shape, people used to associate the pies with the manger Jesus had been laid in, and the snacks were prepared for Easter and Christmas, while the amount of spices and ingredients was used as a way to show off the cooks' wealth to other people.

By the 20th century, no meat products were incorporated into the pies apart from suet. Today, mince pies are made in a round shape and served either hot or cold.

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Victoria sponge (Victoria Sandwich) is an English layer cake filled with fruit jam (and sometimes, whipped cream). It was invented by Queen Victoria's cooks in the 19th century, when it was one of the main stars at the Queen's tea parties, along with sandwiches and scones.

The jam used in Victoria sponge is usually raspberry or strawberry jam, although modern variations are sometimes filled with apricot and greengage jam. Whipped cream is a 20th-century addition to the filling, and some purists, such as the official Women's Institute, claim that a true Victoria sponge can only have a jam filling.

Today, the cake can be found in most English tearooms, where it is typically dusted with caster sugar and served in slices.

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Banoffee pie (Banoffi Pie) is an English dessert made with cream, bananas, and toffee on top of a pastry shell or on top of a base made with crumbled biscuits. The name of the dish is a combination of the words banana and toffee. The sweet pie was invented in the 1970s by Nigel Mackenzie and Ian Dowding at The Hungry Monk restaurant in East Sussex.

It became extremely popular when the customers started to check regularly if the dessert was still on the menu. Today, banoffee pie is so popular throughout the world that it even has its own place in the dictionary, denoting "a tart or pie made with cream, bananas, and toffee", while the recipe for the pie can often be found on tins of Nestlé's condensed milk.

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Eton mess is a popular English dessert made by combining fresh strawberries, meringue, and cream. The dessert was invented in the 1930s at the English Eton College, when it was traditionally served at the school's prize-giving celebration, held annually on June 4th.

Originally, it was made with either strawberries or bananas that were mixed with ice cream because meringue is a recent addition to the dish. The word mess refers to the untidy visual appearance of the dish. Today, Eton mess can be made with other fruit, such as raspberries, redcurrants, or even blackberries, and because it is very easy to prepare and flavorful, it is popular throughout the country, especially in the summer.

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Sticky toffee pudding is a rich, moist sponge cake filled with dates, covered in a sticky toffee sauce. The dessert is traditionally served with custard or a scoop of vanilla ice cream on the side. Its origins are quite murky as some claim it originates from the Sharrow Bay Hotel in the Lake District, some report that it's especially popular in Cartmel, while others say that it was invented at the Udny Arms Hotel in Aberdeenshire.

Today, the dessert is also popular in Australia, Ireland, and Scotland.

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Bakewell tart is a traditional English dessert consisting of shortcrust pastry filled with fruit jam and a combination of sugar, eggs, ground almonds, and butter. The tart is baked so that it remains light and moist, and it is usually served warm, with a dollop of cream or a scoop of ice cream on the side.

The name of the dish is a corruption of the words bad (bath) and kwell (source), referring to the numerous wells that used to flow in the Bakewell area of Derbyshire.

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Lemon drizzle cake is a traditional British cake and a staple of afternoon tea. Although not much is known about its origin, it is believed that the first lemon drizzle was made by a Jewish woman named Evelyn Rose in 1967. This simple sponge cake is usually made with a combination of flour, sugar, butter, eggs, milk, baking powder, lemon zest, and lemon juice.

The ingredients are mixed in a bowl, then placed into a baking tray and baked in an oven. The lemon juice is mixed with icing sugar, and once the cake is done, the icing is drizzled over it in order to give the cake a refreshing, bright, lemony, and slightly sharp flavor.

It's recommended to serve this cake with a cup of Early Grey tea on the side.

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Peach Melba is an elegant dessert consisting of vanilla ice cream that's topped with poached peaches and raspberry coulis. The dessert was created by Auguste Escoffier at the Savoy in London in 1892 for Dame Nellie Melba and her Covent Garden performance in Wagner's opera Lohengrin.

Originally, the dessert was presented on the back of an iced swan, and it was garnished with spun sugar, but Escoffier omitted the swan in later versions. Nowadays, peach Melba is prepared in other versions that replace peaches with apricots, strawberries, or pears, but as the creator said himself – ''Any variation on this recipe ruins the delicate balance of its taste'', so it's best to stick to the original recipe.

The dessert is also very popular in Australia. Interestingly, a deconstruction of the Peach Melba was the last dish at the famous elBulli restaurant before it closed in 2012.