Celebrating 50 years of handmade goodness, Adamstown Pudding Kitchen is bringing out two new flavours in time for the holiday season.
Celebrating 50 years of operation, the famous Adamstown Pudding Kitchen is gearing up for the festive season and bringing us two new flavours to enjoy. The iconic spot is preparing for another big holiday season with their pudding prep well and truly underway.
To celebrate their 50 years, Adamstown Pudding Kitchen is adding both a vegan and paleo traditional pudding to their menu. They wanted to highlight their values of inclusivity and diversity when choosing new flavours, ensuring everyone can take part in trying their puddings this season.
The kitchen offers a wide range of flavours already, from their most popular, traditional puddings through to their more indulgent flavours such as Double Choc Cherry, or Apricot and Ginger. Available both in 1kg logs, or round 2kg puddings, these tasty treats make the perfect addition to any end-of-year celebration.
The not-for-profit organisation, run by a small team of staff and volunteers each year, produces over 7000 individual puddings in just a short few months before opening the shopfront for business. With the recent Covid restrictions, this year's puddings were made entirely by a small team of three employees and a handful of volunteers, who hit their goal in just over three months despite not being able to have all of their volunteers in to help over the lockdown period.
“The volunteers would usually come in and they weigh up all the fruit for us, and they do the packaging. It’s this sense of community that everyone works together. It will be nice to have volunteers back when the shop opens,” says Janet, one of the employees working in the kitchen this year.
Upholding the traditional pudding-making process is no easy work, especially with such a small team. A nearly two-day process to complete, hours of prep work, cooking, cooling, and packaging goes into hand-making every single pudding, ensuring each piece is carefully crafted to perfection.
“A whole process takes 48 hours from start to finish. From weighing ingredients, all the way through to packaging puddings there's a lot that has to be done.”
Aiming to utilise all Australian sourced ingredients, the kitchen works with local businesses to get the majority of their products. From South Australian brandy, eggs from Port Stephens, and even bread to create their own breadcrumbs from Adamstown Bakery, supporting local businesses is important to their process.
The kitchen ships their products Australia-wide, wanting to share their delicious goods with as many people as possible. Often getting orders from people who have moved away from Newcastle, or businesses looking for additions to employee Christmas gifts, the online orders make up around 10% of the kitchen's sales for the season. As well as the seasonal shop set up at the kitchen, there is stock available to purchase at Bibina at Warners Bay and further at The Essential Ingredient in Orange.
The shopfront is set to open Monday 1st of November and will be open 9am-4pm Monday to Thursday, and 9am-2pm Friday. With silly season quickly approaching, we recommend heading down and stocking up before the craziness of Christmas kicks in and Adamstown Pudding Kitchens line up blocks Brunker Road traffic once again!