Medium Desserts

A light cheesecake with a layer of apple and rum mincemeat on a crushed digestive biscuit base, finished with a cinnamon crumble topping and orange zest.

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Crisp puff pastry topped with British Bramley apples roasted in a caramel sauce.

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An aromatic parfait made with Sicilian lemon juice, gin and cream, topped with Sicilian lemon curd and a sprinkle of lemon zest.

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A light mango & passion fruit cheesecake on a thin buttery 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 flourless rich and indulgent chocolate torte made with ground almonds.

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

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

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A ground almond and polenta torte soaked in orange syrup, with apricot halves and flaked 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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Clotted cream and vanilla cheesecake on a biscuit base, with mixed berry compote and fruit coulis swirls.

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A traditional lemon tart with a smooth, rich lemon filling and handmade shortcrust pastry.

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

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

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Dark chocolate sponge soaked with Marsala and coffee, layered with mascarpone and fresh whipped cream, all dusted with chocolate.

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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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