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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.
12 x Individual mini mince pies – mincemeat encased in a shortcrust pastry.
A classic dark chocolate sponge covered with chocolate buttercream, with a snowy, sugary dusting.
Sweet apple slices and plump blackberries beneath a golden oat crumble.
A light pavlova roll packed with fresh cream and raspberries. A firm favourite since day one at COOK.
Soft meringue layered with lemon curd and cream, rolled and coated with crumbled shortbread.
A rich chocolate roll generously filled with whipped cream and raspberries.
A light lemon cheesecake on a thin biscuit base.
Chocolate biscuit, then cheesecake with salted caramel and honeycomb pieces, topped with more caramel, chocolate and chocolate coated honeycomb.
A baked vanilla cheesecake surrounded by gooey chocolate brownie on our signature digestive biscuit base.
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.
A handmade sponge, layered with a deliciously tangy rhubarb compote and vanilla custard, topped with roasted flaked almonds.
Perfectly fluffy almond frangipane sponge with sour cherries and two spoonfuls of handmade sweet cherry jam.
An intense and gooey chocolate sponge, dark chocolate chips, and spoonfuls of hot chocolate fondant sauce, finished with a speculoos biscuit crumb.
The traditional sponge pudding made with dates, vanilla and Somerset butter with an indulgent toffee sauce.
Traditional recipe bursting with blackcurrants, redcurrants, blackberries, strawberries & raspberries.
A ground almond and polenta torte soaked in orange syrup, with apricot halves and flaked almonds.
A classic strudel made with crisp filo pastry, spiced Bramley apples, pecans, sultanas, and a pecan crumble topping.
Slices of Bramley apple tossed in cinnamon and brown sugar, with a layer of apple puree and spiced frangipane, topped with almonds.
Soft pears and ginger in a classic frangipane tart, finished with flaked almonds. Delicious hot or cold.
