Our Puddings
Sticky Toffee Pudding
A Luxury award winning Sticky Toffee Pudding
Single tubs – 1 layer of a heavenly indulgent sticky toffee pudding topped with a delightfully thick sticky toffee sauce.(most definitely not for weight watchers!)
Ingredients – self-raising flour (wheat), Dates, bi-carb, baking powder, Cornish butter, Cornish eggs, sugar, dark brown sugar, Cornish double cream.
Chocolate and Raspberry Pudding
A Luxury award winning Chocolate and Raspberry Pudding with Chocolate sauce
Single tub – 1 layer of seriously ”chocolateee” chocolate sponge embedded with fresh raspberries topped with a thick creamy chocolate sauce (not for the dieter)
Ingredients – flour (wheat), Cornish butter, sugar, Cornish eggs, cocoa powder, baking powder, dark chocolate, Cornish double cream, raspberries.
Strawberry Bakewell Pudding
A Luxury Award winning Strawberry Bakewell Pudding
Single tub – 1 layer of a generous layer of Cornish Strawberry jam topped with a moist bakewell sponge, sprinkled with flaked almonds.
Ingredients – self-raising flour (wheat), Cornish butter, Cornish eggs, sugar, baking powder, ground almonds, flaked almonds, almond essence, Cornish strawberry jam.
Lemon and Lime Curd Pudding
A Luxury Lemon and Lime Curd Pudding
Single tub – 1 layers of citrusy lemon sponge topped with my own special recipe lemon and lime curd.
Ingredients – flour (wheat), Cornish butter, Cornish eggs, sugar, baking powder, lemon essence, lemons, limes.
Sticky Toffee Christmas Pudding
A Luxury Sticky Toffee Christmas Puddings
Single tub – 1 layer of a heavenly indulgent sticky toffee christmas pudding all the taste of christmas without the fruit topped with a delightfully thick sticky toffee sauce.
Ingredients – self-raising flour (wheat), Dates, bi-carb, baking powder, Cornish butter, Cornish eggs, sugar, dark brown sugar, Cornish double cream, carrots, apple, golden syrup, mixed spice, cinnamon, walnuts, brandy.
Due to my puddings being freshly made with no added preservatives, additives or colourings they can be kept refrigerated for four weeks or frozen for six months.
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