Clotted cream ice cream is a traditional ice cream that’s associated with Cornwall, although it’s sold in supermarkets throughout the United Kingdom. This ice cream is made with Cornish whole milk, eggs, and clotted cream. The use of Cornish clotted cream gives the ice cream a unique flavor and a velvety consistency.

This decadent ice cream can be flavored with various additional ingredients such as vanilla, and it can be found in many bars and cafes across the region. It is also not uncustomary to add a dollop of clotted cream on top of the scoops of Cornish ice cream.

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.

Banoffee 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.

Treacle tart is a traditional dessert consisting of a shortcrust pastry filled with sugar syrup, breadcrumbs, lemon juice, and spices such as ginger, cinnamon, and cloves. Originally, treacle was the most inexpensive sweetener, so food historians believe that the dish was invented as a way for peasants to use up leftover bread.

This classic dish is traditionally served warm, with a dollop of clotted cream, whipped cream, or a few scoops of ice cream on the side. Local variations include Yorkshire's treacle tart with added dried fruit and grated apple, and Suffolk's, which has eggs beaten into it for a custard-like result.

Lemon drizzle cake is a traditional 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. 

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.

Knickerbocker glory is a classic British dessert that is simple to prepare, yet seriously impressive when served. It is made by layering ice cream, whipped cream, and fruit (usually berries) in a large, tall glass. The dessert is traditionally topped with various syrups, but some might ad nuts, and a single cherry on top.

Knickerbocker glory should be consumed with a long spoon.

Victoria sponge 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. 

Bakewell tart is a traditional 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.