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The perfect-sized puds for families or larger get-togethers if you’re planning on serving a selection of puddings. All handmade at the COOK Puddings kitchen in the heart of Somerset.
A classic dark chocolate sponge covered with chocolate buttercream, with a snowy, sugary dusting.
A classic strudel made with crisp filo pastry, spiced Bramley apples, pecans, sultanas, and a pecan crumble topping.
A baked vanilla cheesecake surrounded by gooey chocolate brownie on our signature digestive biscuit base.
A light mango & passion fruit cheesecake on a thin buttery biscuit base.
Sweet apple slices and plump blackberries beneath a golden oat crumble.
An intense and gooey chocolate sponge, dark chocolate chips, and spoonfuls of hot chocolate fondant sauce, finished with a speculoos biscuit crumb.
A sumptuously dark, fluffy all-butter sponge made with dates, vanilla and a deliciously sticky toffee sauce.
Frozen lemon gin parfait, topped with lemon curd made with gin and Indian Fever-Tree tonic
Dark chocolate sponge soaked with Marsala and coffee, layered with mascarpone and fresh whipped cream, all dusted with chocolate.
A traditional lemon tart with a smooth, rich lemon filling and handmade shortcrust pastry.
Soft pears and ginger in a classic frangipane tart, finished with flaked almonds. Delicious hot or cold.
A flourless rich and indulgent chocolate torte made with real Belgian chocolate and ground almonds.
A ground almond and polenta torte soaked in orange syrup, with apricot halves and flaked almonds.
Seasonal twist on a traditionally summer recipe bursting with blackberries, apple, raspberries, cranberries & blueberries enriched with cinnamon.
12 x Individual mini mince pies – mincemeat encased in a shortcrust pastry.
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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