Award Winning Puddings

Almond flavour cream and handmade cherry jam rolled with meringue, finished with white chocolate and a scattering of dried raspberries.

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6 x Individual mince pies – mincemeat encased in a shortcrust pastry.

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12 x Individual mini mince pies – mincemeat encased in a shortcrust pastry.

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A classic dark chocolate sponge covered with chocolate buttercream, with a snowy, sugary dusting.

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Sweet apple slices and plump blackberries beneath a golden oat crumble.

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A light pavlova roll packed with fresh cream and raspberries. A firm favourite since day one at COOK.

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Soft meringue layered with lemon curd and cream, rolled and coated with crumbled shortbread.

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A rich chocolate roll generously filled with whipped cream and raspberries.

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A light lemon cheesecake on a thin biscuit base.

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Chocolate biscuit, then cheesecake with salted caramel and honeycomb pieces, topped with more caramel, chocolate and chocolate coated honeycomb.

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A baked vanilla cheesecake surrounded by gooey chocolate brownie on our signature digestive biscuit base.

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Handmade to a 40 year-old family recipe, a classic Christmas pudding made with vine fruits and citrus peel soaked in Sussex Stout, with a delicate warmth from winter spices and a dash of brandy.

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A handmade sponge, layered with a deliciously tangy rhubarb compote and vanilla custard, topped with roasted flaked almonds.

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Perfectly fluffy almond frangipane sponge with sour cherries and two spoonfuls of handmade sweet cherry jam.

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An intense and gooey chocolate sponge, dark chocolate chips, and spoonfuls of hot chocolate fondant sauce, finished with a speculoos biscuit crumb.

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The traditional sponge pudding made with dates, vanilla and Somerset butter with an indulgent toffee sauce.

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Traditional recipe bursting with blackcurrants, redcurrants, blackberries, strawberries & raspberries.

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A ground almond and polenta torte soaked in orange syrup, with apricot halves and flaked almonds.

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A classic strudel made with crisp filo pastry, spiced Bramley apples, pecans, sultanas, and a pecan crumble topping.

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Slices of Bramley apple tossed in cinnamon and brown sugar, with a layer of apple puree and spiced frangipane, topped with almonds.

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Soft pears and ginger in a classic frangipane tart, finished with flaked almonds. Delicious hot or cold.

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