What was the most popular dessert in the year you were born?

1940–1945: Molasses cookies

These cookies were dessert stars in the 1940s. Some people claim they were so popular because molasses is so sweet, and sugar rationing during World War II meant alternatives had to be used.

1946-1950: Bread pudding

Bread pudding is a comforting dessert that turns leftover bread into a delicious treat. It’s made by soaking bread in a mix of eggs, milk, sugar and vanilla, then baking until golden. The result is a delightful combo of crispy and moist textures. You can customise it with extras such as raisins or cinnamon. Whether served warm with custard or chilled with cream, bread pudding is a timeless, homey delight enjoyed by many.

1951-1955: Pineapple upside down cake

This delightful dessert flips the traditional cake-making order. Slices of juicy pineapple, often accompanied by maraschino cherries, form the base, topped with a buttery brown sugar mixture. The cake batter is then poured over this fruity foundation, creating a sweet and caramelised topping once the cake is baked and inverted. 

1956-1960: Gingerbread

Made with a combination of ginger, cinnamon, cloves and molasses, gingerbread boasts a rich and flavourful profile that embodies the essence of the holiday season. 

1961-1965: Lemon drizzle cake

Lemons have been a staple ingredient in the culinary world for centuries. With their tangy and refreshing flavour, lemons have been used to enhance the taste of dishes ranging from savoury to sweet. One particular lemon-infused dessert that has stood the test of time is lemon drizzle cake. It’s made by drizzling sponges fresh from the oven with lemon juice or syrup to create a sweet and zesty flavour.

1966-1970: Chocolate fudge cake

The name of this dessert alone piques the interest of chocolate lovers. It was perfect for the 1960s, the era of convenient, easy-to-make, inexpensive desserts that were heavy on sugar and creaminess. 

1971-1975: Chocolate fondue

While the term fondue originates from the French word for to melt, its roots extend to Switzerland, where the delectable practice of dipping bread into melted cheese was discovered. 

In 1964, a Swiss restaurant owner, in collaboration with Toblerone chocolate, created chocolate fondue. The practice of dipping cake and fruit into melted chocolate is much more of an event than just eating a piece of cake for dessert.

1976-1980: Pecan pie

This indulgent treat features a buttery and flaky crust filled with a gooey mixture of sugar, eggs and pecans, creating a rich and nutty flavour that’s perfect for satisfying sweet cravings.

1981-1985: Trifle

A trifle is a classic English dessert that consists of layers of sponge cake or ladyfingers, often soaked in sherry or fruit juice, alternated with layers of custard, fruit (such as berries or sliced peaches) and whipped cream. The layers are typically arranged in a transparent bowl, showcasing the colourful and enticing presentation. Trifles can be customised with various flavours and ingredients, making them a versatile and visually appealing treat for special occasions and celebrations.

1986-1990: Red velvet cake

This visually striking dessert is known for its distinctive deep red or reddish-brown colour. The cake’s hue is traditionally achieved through the use of red food colouring and cocoa powder. Red velvet cake is often paired with cream cheese frosting, which complements its sweetness and adds a creamy, tangy element.

1991-1995: Tiramisu

Tiramisu is a luscious Italian dessert renowned for its delicate layers and rich flavours. The name tiramisu translates as ‘pick me up’, which is fitting for a dessert that provides a delightful energy boost. Creamy, airy, and infused with the essence of coffee, tiramisu is a beloved indulgence that captures the essence of Italian culinary artistry.

1996-2000: Chocolate lava cake

Chocolate lava cake, also known as molten chocolate cake, is a decadent dessert that delights chocolate lovers with its gooey, molten centre. The magic happens during baking when the outer layers of the cake set, while the interior remains soft and oozing with warm, melted chocolate. Chocolate lava cakes are often served warm, and they are commonly accompanied by a dusting of powdered sugar, a scoop of vanilla ice cream, or a dollop of whipped cream for an extra touch of indulgence.

What’s your favourite dessert? Is it on this list? Let us know in the comments section below.

Also read: Ten classic desserts