World's Most Expensive Pudding

Dessert, sir? That'll be £22,000 please... Lake District restaurant whips up the world's most expensive pudding Made with champagne caviar and gold Topped off with a two-carat diamond By Simon Tomlinson Last updated at 5:21 PM on 10th October 2011 As tempting as this dessert looks, you might just lose your appetite when you see the price tag. Styled like a Faberge Easter egg, the chocolate concoction will set you back an eye-watering £22,000. It's believed to have battered all previous records courtesy of its lavish list of ingredients, which includes gold, champagne caviar and a two-carat diamond. Cadbury, eat your heart out: This dessert is made with four different types of finest Belgian chocolate and dressed with champagne caviar and gold leaf. The piece de resistance is a two-carat diamond The pudding is made with four different types of the finest Belgian chocolate flavoured with a combination of peach, orange and whiskey. It is layered with champagne jelly and a light biscuit joconde and glazed with edible gold leaf. It is the handiwork of Marc Guibert, head chef at Lindeth Howe Country House Hotel in Windermere, Cumbria, and is being launched for National Chocolate Week, starting today. The chef: Marc Guibert, who works at Lindeth Howe Country House Hotel in Windermere Stephen Broughton, managing director of Lindeth Howe, said: 'Marc has used all of his culinary talents to whip up a truly incredible concoction of chocolate, champagne and gold leaf, all topped off with a diamond. 'It looks spectacular, tastes incredible and has a price tag to match!' At £22,000, the dessert easily breaks the world record currently held by New York's Serendipity 3 Restaurant, which was selling its Frrrozen Haute Chocolate last year for a cool £15,730. Theirs contains 24 carat edible Swiss gold and is lined with 23 carat edible gold leaf. But the British pudding will not take its place in the Guinness Book of World Records until a customer has deep enough pockets to order one - which must be done three weeks in advance.