All Puddings

A light lemon cheesecake on a thin biscuit base.

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Three layers of rich, moist chocolate sponge, filled and iced with a chocolate buttercream.

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A rich chocolate roll generously filled with whipped cream.

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Every cheesecake in the world will bow before this, its epic, lemony ruler with its biscuity bottom and light, zesty top.

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

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

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Three layers of deliciously moist carrot cake, topped and filled with cream cheese and orange zest icing.

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An indulgent gluten-free chocolate fudge brownie.

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A moist and rich chocolate brownie made with dark chocolate.

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The perfect old-school flapjack, made by hand with golden syrup, oats and Bramley apple for a subtle fruity twist.

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A light lemon sponge, drizzled generously with lemon syrup and sprinkled with sugar.

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Salted caramel and smooth milk chocolate on a buttery shortbread base, drizzled with dark chocolate.

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Pear & Vanilla fruit ice cream.

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Strawberry Cream Ice Cream.

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Gooseberry & Elderflower fruit ice cream.

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Raspberries & Cream fruit ice cream.

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Blackcurrant fruit ice cream.

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Vanilla Ice Cream.

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Belgian Chocolate Ice Cream.

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Stem Ginger & Rhubarb fruit ice cream.

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Three tiers of classic and hazelnut meringue, layered with cherries, strawberries, redcurrants, fruit coulis and fresh whipped cream, all topped with pistachios, hazelnuts and raspberries.

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An indulgent dark chocolate mousse on our signature digestive biscuit base, topped with a layer of whipped cream.

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Handmade meringue pieces, whipped cream and raspberries, rippled with a raspberry coulis, topped with white chocolate shards.

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A light pavlova roll packed with fresh cream and raspberries. A firm favourite since day one at COOK.

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A rich chocolate roll generously filled with whipped cream and raspberries.

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A chocolate chip meringue roll filled with salted caramel cream and indulgent dark chocolate.

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A light white chocolate cheesecake with raspberries on a dark chocolate biscuit base.

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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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Slices of Bramley apple tossed in cinnamon and brown sugar, with a layer of apple puree and spiced frangipane, topped with 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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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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Sweet apple slices and plump blackberries beneath a golden oat crumble.

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A ground almond and polenta torte soaked in orange syrup, with apricot halves and flaked almonds.

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Handmade meringue pieces, whipped cream and raspberries, rippled with a raspberry coulis, topped with white chocolate shards.

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

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

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Two layers of rich, moist chocolate sponge, sandwiched and topped with chocolate buttercream.

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A flourless rich and indulgent chocolate torte made with ground almonds.

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

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Pieces of crisp dark chocolate atop of a layer of mint choc chip ice cream, a layer of dark chocolate and mint mousse and a chocolate shortbread base.

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

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A mascarpone mousse of redcurrants, blackcurrants and raspberries with a 'secret' berry coulis middle.

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

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Soft meringue layered with lemon curd and cream, rolled and coated with crumbled shortbread.

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