Proof of pudding is all about the ingredients, pupils learn

Children aged from six upwards took part in the workshops at the Maynard Hotel in Grindleford, and were taught the skills needed to make the puddings, which will be sold for school funds.

Head chef at the hotel Ben Hickinson said: “We’re all guilty of not knowing enough about where our food comes from.

“So we’re trying to educate the children about the food chain and how to make fantastic food – by letting them get their hands dirty and learn by experience.

“Too much food is processed nowadays and we advocate using only the freshest possible ingredients.

“We source locally wherever possible and we think it is important that the children know that all food is not the same.”

The children were also set a challenge by Mr Hickinson and his senior sous chef, Mark Vernon, in which they were asked to identify ingredients simply by their taste, smell colour and texture.

Mr Vernon said the test would teach them where the ingredients had come from and demonstrate why the best, most fresh ingredients were needed to make the perfect product.