Light, creamy, and packed with seasonal fruits, this new pup ticks a lot of boxes for summer. Reminiscent of a roulade or an Eton Mess, but very much its own pudding, it's the perfect accompaniment to sunshine.
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.
AT COOK WE USE THE SAME INGREDIENTS YOU WOULD USE AT HOME.
We never put additives or preservatives into our food. We do occasionally use kitchen cupboard ingredients that include some additives in their sub-ingredients (for example Worcestershire Sauce used in our Spaghetti Bolognese, which contains Tamarind Extract). If you’d like to find out more about our ingredients, click here
At our kitchen, we prepare food by hand using the same ingredients and techniques you would at home. We then freeze our meals at -35°C so it tastes freshly made when you cook it at home (no nasty additives or preservatives required). Most of our food can be heated from frozen (sometimes in minutes in your microwave). Check the instructions below.
These cooking instructions are only a guide. Your appliance may have a personality of its own (or a different power rating). Please adjust accordingly.
Although every care has been taken to remove all nut shell, some may remain.
Please Note: The details above are correct as of 20 December 2017 but as we are constantly improving our recipes it is essential to check the label on the packaging.