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From your local COOK
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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 rich chocolate roll generously filled with whipped cream and raspberries.
A ground almond and polenta torte soaked in orange syrup, with apricot halves and flaked almonds.
A light lemon cheesecake on a thin biscuit base.
Every cheesecake in the world will bow before this, its epic, lemony ruler with its biscuity bottom and light, zesty top.
The traditional sponge pudding made with dates, vanilla and Somerset butter with an indulgent toffee sauce.
Frozen lemon gin parfait, topped with lemon curd made with gin and Indian Fever-Tree tonic
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 classic summer pudding, bursting with blackcurrants, redcurrants, blackberries, strawberries and raspberries.
A light pavlova roll packed with fresh cream and raspberries. A firm favourite since day one at COOK.
A chocolate chip meringue roll filled with salted caramel cream and indulgent dark chocolate.
Chocolate biscuit, then cheesecake with salted caramel and honeycomb pieces, topped with more caramel, chocolate and chocolate coated honeycomb.
A light mango & passion fruit cheesecake on a thin buttery biscuit base.
A light mango & passion fruit cheesecake on a thin biscuit base.
Two individual frozen lemon gin parfaits, topped with lemon curd made with gin and Fever-Tree Indian tonic water.
A rich chocolate roll generously filled with whipped cream.
Slices of Bramley apple tossed in cinnamon and brown sugar, with a layer of apple puree and spiced frangipane, topped with almonds.
Soft pears and ginger in a classic frangipane tart, finished with flaked almonds. Delicious hot or cold.
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