Desserts for 1 & 2

Hazelnut meringue swirled together with cream, dark chocolate and hazelnut sauce, topped with chunks of hazelnut meringue, a drizzle of chocolate sauce and hazelnut pieces.

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A light mango & passion fruit cheesecake on a thin biscuit base.

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A light lemon cheesecake on a thin biscuit base.

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Our own special mincemeat, made with Bramley apple, citrus zest and spiced rum, in a sweet pastry case, all topped with a cinnamon crumble.

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Two individual frozen lemon gin parfaits, topped with lemon curd made with gin and Fever-Tree Indian tonic water.

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

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

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A sumptuously dark, fluffy all-butter sponge made with dates, vanilla and a deliciously sticky toffee sauce.

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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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Two classic lemon tarts with a smooth, rich lemon filling and shortcrust pastry.

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A chocolate mascarpone mousse on top of crumbly shortbread with a 'secret' salted caramel middle.

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Individual pots of the classic creamy, sweet and refreshing pudding, topped with crushed shortbread.

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Seasonal twist on a traditionally summer recipe bursting with blackberries, apple, raspberries, cranberries & blueberries enriched with cinnamon.

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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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