Cranachan was originally used to celebrate the summer and autumn harvests.

Put all the ingredients on the table one by one, and everyone can prepare their own dessert according to different tastes.

Compared with other British desserts, the addition of oatmeal and whiskey makes it more obviously Scottish, so Cranachan is very popular in Scotland.

Scone - Scone's name is said to come from the Scone stone where the Scottish royal family was crowned, and it also has quite a historical origin.

In addition, scones are the afternoon tea dessert of 90-year-old Her Majesty Queen Elizabeth.

The raw materials of scone include flour, barley, oats, sugar, and usually raisins, cheese or dates, which are a bit similar to domestic steamed buns.

Scones vary in shape, from triangles to diamonds, and their flavors range from salty to sweet.

Served with cream and jam, you bite into it. It's soft and firm. The raisins you chew are slightly burnt and bitter, and the taste is very rich.

Trifle In Britain, where desserts are very popular, Trifle, as a traditional dessert, has a long history of evolution.

At first, trifle just added sugar, ginger and rose spices to thick cream, and later added eggs, custard and bread; by 1747, jelly appeared in trifle.

Trifle's complex evolutionary history directly leads to its variety of flavors.

For example, some trifles add wine, and some add ginger ale.

With layers upon layers in the glass, Trifle brings you not only visual beauty, but also the exquisite taste of its mixture.