Desserts in British Pubs: Caloric and Macro Profiles

Introduction

British pub desserts represent the concluding course of traditional meals, typically characterised by warm preparations featuring substantial quantities of sugar, fat, and refined carbohydrates. Understanding the nutritional profile of these desserts provides important context regarding their caloric contribution to complete meals.

Sticky Toffee Pudding

Sticky toffee pudding represents one of the most popular warm desserts in British pubs. The preparation comprises a sponge cake base made with dates and brown sugar, accompanied by a toffee sauce containing butter, cream, and brown sugar.

Component	Per 100g (kcal)	Per Typical Serving (kcal)	Sugar (g)	Fat (g)
Sponge cake (date-based)	280	280	42	9
Toffee sauce (per ladle)	380	115-150	28	12
Total with sauce	-	395-430	70	21

Typical servings additionally include accompaniments such as vanilla custard (50-80 kcal per serving) or ice cream (120-180 kcal per scoop), substantially increasing total calories.

Apple Crumble

Apple crumble comprises stewed or baked apples topped with a crumble mixture containing oats, flour, sugar, and butter.

Component	Per 100g (kcal)	Per Serving (kcal)	Fibre (g)	Sugar (g)
Stewed apple (with sugar)	80	160	2.8	20
Crumble topping	430	215	1.2	24
Total crumble	-	375	4	44

When served with custard (80-120 kcal per serving), total energy content reaches 455-495 kcal.

Cheesecake

Cheesecake comprises a biscuit base, cream cheese filling, and often includes a fruit topping.

Component	Per 100g (kcal)	Per Serving (kcal)	Fat (g)	Carbohydrates (g)
Biscuit base	510	150	9	17
Cream cheese filling	340	240	22	8
Fruit topping (berry)	60	30	0.2	7
Total cheesecake	-	420	31	32

Bread and Butter Pudding

Bread and butter pudding comprises bread soaked in a custard mixture containing eggs, milk, sugar, and is typically topped with sugar.

Component	Per 100g (kcal)	Per Serving (kcal)	Sugar (g)	Protein (g)
Bread & Butter Pudding	200	340	28	8

Chocolate Pudding/Brownies

Chocolate-based warm puddings and brownies feature cocoa solids, sugar, fat (butter), and eggs.

Dessert Type	Per 100g (kcal)	Per Serving (kcal)	Fat (g)	Sugar (g)
Chocolate lava pudding	380	380	24	42
Brownie	360	280	20	36

Fruit-Based Desserts

Rhubarb Crumble

Component	Per Serving (kcal)	Sugar (g)	Fibre (g)
Rhubarb with sugar	120	18	1.8
Crumble topping	215	24	1.2
Total with custard	415	42	3

Lemon Posset

Lemon posset comprises cream whipped with sugar and lemon juice, resulting in a lighter dessert by weight.

Component	Per Serving (kcal)	Fat (g)	Sugar (g)
Lemon Posset	280	20	28

Macronutrient Analysis

British pub desserts demonstrate consistent macronutrient patterns:

Carbohydrates: 45-55% of total calories, predominantly from sugar and refined flour

Fat: 35-50% of total calories, from butter, cream, and egg yolks

Protein: 5-15% of total calories, from eggs and dairy components

Sugar Content Perspective

Sugar content in pub desserts typically ranges from 28-42g per serving, representing:

7-10.5 teaspoons of sugar per serving
112-168% of recommended daily added sugar intake (based on 25g daily recommendation for adults)
Primary contributor to overall energy content

Portion Size Context

Pub dessert portions typically weigh 100-130g, representing the complete preparation including sauce and accompaniments. These portions are standardised within commercial settings for consistency.

Accompaniment Variations

Total energy content varies substantially based on accompaniment selection:

Vanilla custard: adds 50-80 kcal per serving
Ice cream (one scoop): adds 120-180 kcal
Whipped cream (2 tablespoons): adds 90-110 kcal
Sauce drizzle (additional): adds 40-80 kcal