I need a quick and easy traditional British dessert/sweet that doesn't require an oven to cook.?

Summer pudding,,fruit and bread

http://www.easylivingmagazine.com/Food/Recipes/Sum...

A traditional English pudding now considered out of date but very delicious

Like someone said, summer pud's easy, if you can find the fruit (sure you know what's traditional: redcurrants, blackcurrants, blackberries, raspberries and strawberries - not sure you'd find (m)any of them out there though.)

Someone's obviously already suggested trifle, but I don't see what's so hard about making custard - or doesn't the hob work, either...?

When my cousins were little (they're now strapping lads of 26 and 23) my aunt and uncle had a cafe, and my aunt used to make what was known in the family as 'Uggy Cake', because it was so rich that you went "Ugh!" after anything more than a sliver!

Basically it's a refrigerator 'cake' consisting of good-quality dark chocolate, roughly-crushed digestives, glace cherries, raisins and, often, mini-marshmallows (so I suppose it was a bit like rocky road in a way).

The only thing is that you do, obviously, need to melt the chocolate so, you're a bit stuck if the hob doesn't work either...

So you're teaching domestic science in a kitchen sans oven...Can't you nag the Head into getting it fixed - pronto?! It's not exactly conducive to giving the kids a proper grounding in the culinary arts now - is it...?!

A domestic science class with a non-working oven seems more like an introduction to the British education system to me.

The only dessert recipes I've got, that don't involve cooking, take hours to chill in the fridge.

It's also quite difficult to think of any really traditionally British pudding, that people actually still eat these days. Baked apples? Rice pudding? Bread & butter pudding? Apple or rhubard crumble with custard?

If the cooker is still out of action, I'd have to agree with the strawberries and cream (esp. with the Wimbledon connection), but padding it out to 1 hour could be a challenge!

Though a traditional British dish, I fell in love with a non-traditional Shepherd's Pie when I was in Dublin. I wish I could remember the name of the pub where I scribbled the chef's recipe onto a tiny napkin. I've made this a few times and it is always delicious. My newest twist is to roast 3 heads of garlic until they are soft and caramelized and then add them to the saucepan with the butter/cream/salt before blitzing everything to a "sauce" to season the potatoes. The additional of Parmesan cheese sprinkled on top of the mashed potato topping also ensure added flavor. The tenderness of the meat, the quantity and properly seasoned gravy are key to Shepherd’s Pie. If you have the time, roasting the carrots in a low oven for 7 or 8 hours will render them sublime. This may seem like a lot, but a really good recipe for Shepherd’s Pie will take some extra work Ingredients 2 pounds 80/20 ground beef, organic if possible 1 cup Vidalia onion, diced 1 cup carrots, diced 1 cup celery, diced (include the freshest leaves if possible) 1 1/2 cup frozen corn kernels 3 cloves garlic; minced 1 tablespoon grey sea salt, then more to taste 2 teaspoons freshly ground black pepper, then more to taste 1/2 teaspoon freshly grated nutmeg 10 ounces beef stock 2 tablespoons butter; mixed with 2 tablespoons flour 2 pounds potatoes; cooked and mashed Melted butter Parmesan cheese Method Cook ground beef in frying pan until brown. Add onion, carrots, celery, garlic, salt, pepper and nutmeg. Lower heat and cook for 10 minutes or until vegetables are wilted. Add beef broth, bring to a boil. Stir in enough of the butter/flour roux to make a thick gravy to bind the filling. Pour into large shallow baking pan and cool. The filling should be about 1 1/2 inches deep. Cover the meat mixture in the pan with the corn and then top with the hot mashed or roasted garlic mashed potatoes. Smooth potatoes evenly then drag a fork in lines across the surface to create valleys and mountains. Brush surface with melted butter and sprinkle with Parmesan cheese. Bake at 325 F for 35-40 minutes or until the filling is hot and bubbling and the potatoes are golden brown and the "mountains" are slightly charred.

That has surely got to be trifle. I don't know anything else so British. You won't be able to make the jelly part set, but I understand you can just use soaked sponge fingers (cake would do) with custard, tinned or fresh soft fruit and whipped cream. It's very easy to make, all they need is a pretty dish to put it in. Good luck

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Not sure if this is traditional Brit but it is in our house. Choc chip coffee log. You wil need...

Double cream

choc chip cookies

coffee

Whip cream

dip cookies into made up saucer of strong coffee

make log shape using cream as 'glue'

once log made pour over tablespoon of coffee making sure cookies are soaked through then cover whole thing in more whipped cream and sprinkle cadbury's flake on top. The cookies, coffee and cream all blend together into a delicious dessert.

What about Eton mess?

Buy some ready cooked meringues, double cream and either fresh strawberries or raspberries.

Break the meringues into medium size pieces, mix with fresh cream and most of the fruit then spoon into sundae glasses and add the remaining fruit as decoration.

It really is very scrummy!

Edit: I forgot to mention that a tablespoon of icing sugar should be added to the cream!

This is so simple but delicious - you will need

ready made meringue nests

double cream

berries of you choice - strawberries are in season in the UK now.

Break up the meringue nests,whip the cream until thick,mix in the broken meringue. Put into serving dishes & top with berries.

Trifle