Dessert sauce drizzled or poured on the plate. Dessert sauce examples include caramel sauce, custard, crème anglaise, chocolate sauce, dulce de leche, fruit sauces such as blueberry sauce, raspberry sauce and strawberry sauce. Raspberry sauce may be strained using a sieve to remove the seeds from the sauce. Dessert sauce adds flavor, moisture, texture, and color to desserts. It may be cooked or uncooked. Dessert sauce is sometimes prepared as a hard sauce with the addition of alcoholic beverages, such as bourbon, brandy or liqueur. Desserts with hard sauces can be served flambéed because the ethyl alcohol in distilled beverages is flammable.
Culture of England cherry pie, bread and butter pudding, bread pudding, fruit crumble, fruit cobbler, Eve's pudding, baked apple, gooseberry fool, sticky toffee pudding, treacle tart, treacle sponge pudding (made with golden syrup), jam roly-poly, spotted dick, Bakewell tart, trifle, rice pudding, Eton mess, cheesecake/curd tart, Sussex pond pudding, summer pudding, Cabinet pudding, English custard tart and, since the 1970s, lemon meringue pie and banoffee pie. Hot puddings are often served with custard. Some puddings, such as jelly, blancmange and chocolate sponge with chocolate custard, are associated with school dinners. Fruit salad is a mixture of fresh fruit and canned fruits such as