Traditional desserts are generally served hot and are highly calorific. A number are variations on suet pudding, and "pudding" is an alternative name for the dessert course in England. They have a nostalgic appeal for many Britons, hence their designation as "school" or "nursery" puddings, but currently most Britons eat lighter desserts on a daily basis, reserving traditional "pudding" for special occasions.
Suet puddings include Jam Roly-Poly, and spotted dick. Summer pudding and bread and butter pudding are based on bread. Sponge cake is the basis of sticky toffee pudding and treacle sponge pudding. Crumbles such as rhubarb crumble have a crunchy topping over stewed fruit. Other hot desserts include apple pie, treacle tart, Gypsy tart, Eton mess and trifle are served are cold desserts.
An accompaniment, custard, sometimes known as crème anglaise ("English sauce") is a substitute to "eggs and milk" made from cornflour and vanilla. These dishes are simple and traditional. There is also a dried fruit based Christmas pudding, and the almond flavoured Bakewell tart originating from the town of Bakewell., Banoffee pie now known internationally was invented by a Sussex restauranteur in the 1970s. Crystallised Ginger or a Peppermint Sweet might be offered after a heavy meal to aid digestion.