Indulgent, award-winning puds prepared by hand at COOK Puddings in Somerset. Perfect for entertaining!
Liz has been making our cold puds since the early days - first, in her home kitchen in suburban London, then on her beautiful farm in Somerset, and now at the shiny new COOK Puddings kitchen. All our cold puddings come frozen and need to be thawed in the fridge before serving.
“Room temperature” isn’t what it used to be! During this hot spell, it’s best to defrost our puddings in the fridge.
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Our indulgent, hand-prepared puddings are frozen and need defrosting for a minimum of 5 hours at room temperature (please check the pack)
Liz’s 3 golden rules of frozen puddings:
Liz Dove has been our pudding maestro since the beginning of COOK, so there's not much she doesn't know about frozen puddings. These are her 3 golden rules:
- Remove all packaging when frozen: Always take your pud out of its box and put it on your serving plate while it’s still frozen.
- Serve at the correct temperature. Some puds are best served at room temperature, but cheesecakes are best chilled. Always check the instructions on the packaging.
- Slice with a hot knife. Dip your knife in hot water to get a lovely, smooth slice.
The COOK Kitchen
Kent ME10 3HH
t: 01732 759000