Posted on 4 December 2014
Liz Dove has been our pudding maestro for 16 years. In the beginning, she made her remarkable puds from her home kitchen in Caterham, Surrey. “The family was very used to sharing the kitchen with mountains of puddings,” she recalls. “My son Archie (now manager of COOK in Fulham) is still very happy with Chocolate Roulade for breakfast.” But there’s a limit to the number of puds you can produce from a house in Surrey. So 10 years ago Liz upped sticks and moved her family to a farm in Somerset and converted a barn into a dedicated kitchen.
Liz always kept her business independent from COOK, even though we were her only customer and never had a contract. But this year we decided it was time to consummate our very lengthy courtship (in a business sense), and Liz and her team have become officially part of the COOK family.
Her puds have proved so popular that we’re building a new, bigger kitchen nearby her farm. For her last Christmas making puds in the barn, Liz and her team have been pulling out all the stops. Don’t miss the new, super-festive Pear & Mulled Wine Tart; her stunning Berry Delice; and the return of the spectacular Double Chocolate Bombe.
See how to serve our new Berry Delice in this video...
A delice is a rather fancy layered dessert, with a mousse on top of a sponge base and a further layer of some kind on top. The lightness of this pud is quite a surprise (thanks to the airy mousse) and it has a lovely balance of tartness from the berries with just the right amount of sweetness. It looks spectacular and is a great alternative to heavy, chocolaty puds – especially after a rich main course.
NB - This needs defrosting overnight in the fridge.
**Please note, this product is not vegetarian as indiciated in our Christmas Menu**