There are people that like puddings and there are people that LOVE puddings. I confess I’m one of the latter. Show me a pudding and I have to try it. The richer and gooier the better.
I know it’s not good for my waistline but when it comes to passing on the pudding I’m very weak willed. I love eating puddings and I love making puddings, so when I heard about the JollyGoodFellows Pudding Club I just knew I had to unite with fellow pudding lovers.
In association with Nottinghamshire Flavours, the inspiration for the evening came from the original Pudding Club founded in 1985 at the Three Ways House Hotel in Mickleton. Their aim was to prevent the demise of the traditional Great British Pudding, as old school favourites such as Jam Roly Poly, Syrup Sponge, Sticky Toffee Pudding and Spotted Dick were becoming rarities on restaurant menus.
The Pudding Club we attended was created by Fellows, Morton & Clayton to offer a showcase where local chefs, Home Economists and Cooks are able to share some of their favourite puddings, modern and traditional, using fresh, seasonal and local produce. Adrian and Tina Draper of Fellows work closely with local suppliers to ensure a high quality of food is served, complimented by a constantly changing variety of local and national ales. Weavers of Nottingham supply wine for the venue from around the world.
Fellows, Morton and Clayton is a wonderful old building in Nottingham, located right next to the Canal. A beautiful spot to enjoy a drink on a warm day. The sun had just started to set as we took our seats in the traditional function room to the rear of the pub. Complete with spiral staircase, like the rest of the venue, it’s a room full of character.
We are welcomed with a refreshing glass of Sparkling Cranberry Juice before being served with tasty selection of warm breads; Focaccia, Cheese and Walnut and American Corn Bread baked freshly by Alison Lowe.
Alison is an amateur cook who grows a lot if her produce in her own garden, and is a regular customer at local food suppliers and Farmers Markets. Alison has been a Travel Organiser for many years, which has fortunately given her the opportunity to travel the world and sample a huge variety of diverse cuisines. Alison is also the founder of ‘Nottinghamshire Flavours’, producing a popular magazine for foodies. It is through the magazine that Alison has the enviable opportunity to work closely with local food producers and suppliers to promote healthy delicious recipes, and, like ourselves, to give an overview of the fantastic selection of restaurants available throughout the region. Alison is also the principle organiser of another event we’re looking forward to; the Nottinghamshire Flavours Winter FoodFest, which will take place on 15th and 16th November 2014 at Thoresby Courtyard and Riding Hall.
Main courses on the night included Steak Frites Garni, Sea Trout with Watercress Salad and Jersey Royal Potatoes plus Asparagus and Pea Risotto with a Goats Cheese Fritter. But on to the important stuff – The Puddings!
We were served a mouth-watering plate of 7, that’s right, 7 puds.
The puddings were:
Roast Nectarine with a White Wine Sabayon. Not my preferred pudding. It was a little harsh for me but a favourite with the other diners, coming overall third favourite on the night.
Rhubarb and Custard Tart. This is one I loved. A fairly traditional type of pudding and flavour which reminded me of childhood puddings. Another winner with diners, being voted in second place.
Raspberry Bavarois. A light creamy dessert, easy on the palate.
Rum and Raison Ice cream. Again, personal preference but not one of my favourites. Nice, but give me a mint choc chip or an Almond Kulfi anytime.
‘River Ribble’ Mud Pie. My personal favourite and the overall winner on the night.
Red Velvet Cupcakes. Beautiful rich sponge. One of my personal favourites but didn’t win on the night. I did spy a few people wrapping them up and taking them home.
Russian Apple Cake. Another take on a traditional pudding. The flavour reminded me of something similar I used to make as a kid.
The amazing puddings were created by Executive Head Chef at Fellows, Tony
Sloan. Fellow Chef Mathew Spowage and Alison Lowe.The puddings were complimented by a selection of pudding wines.
Moscatel de Valencia – A Spanish refreshing sweet wine – pale lemon with the scent of green grapes and peaches with a luscious, ripe flavour. A lighter dessert wine with a clean, crisp character.
Bartenura Moscato – An Italian light, slightly effervescent wine made from Moscato grapes with a fresh peachy highlight.
Muscat de Rivesaltes – A French dessert wine, pale in colour, with aromas reminiscent of peach, lemon, mango and mint.
Now here’s the even better thing about Pudding Club. If you still have room you can go back for more! I’m not kidding. All the puddings are laid out for you to help yourself to seconds, thirds, fourths, in fact as much as you like. I managed a second helping of the Apple cake but I was too full to try anymore. For me, I could have skipped the main course and just had pudding all night long.
Tempted to try it? Unfortunately the next Pudding Club is not held until September (date to be confirmed) however, private Pudding Clubs are available for groups of 20 or more.
My advice? If you’re a Pudding lover you have to give it a go but make sure you wear an elasticated waist band. There’s a whole lot of pudding you wouldn’t want to miss.
For more details contact Adelanta Events on 0115 9756979
By Tanya Raybould
