I was unsure as to how this should be classified: restaurant? It’s multiple courses of food, that distinguishes it, surely. Non-restaurant? It’s still just desserts, after all. In the end, I’ve decided that this is a specific event, and so here it is. A non-gig. Fine. Mrs. Pott’s Chocolate House is a favourite establishment of mine and Rav’s, and how delighted I was to discover that they run a Pudding Club. The theme this month? Science. We are presented on arrival with a strawberry boba tea (the first bubble tea I’ve ever had - to think I call myself a millenial) as an experiment in pH indicat, served with beakers of lemonade (representing acid) and butterfly pea flower tea (alkaline). I can’t say it made much of a difference to the flavour, but it was very nice and I have wanted more bubble tea since. First proper course is a trio of trifle test tubes - eton mess, cookies and cream, and root beer float. Through the power of suction, we (just about) inhale them and fair enough, absolutely delightful all of them. The main course was a molecular creation of choux buns filled with chocolate custard, a caramel sauce, and black vanilla ice cream, which was as good as it sounds. We were sent on our way with some chocolate samplers and the knowledge that I’ll be back for the next theme.