Buxton Pudding
A classic Derbyshire bake featuring crisp shortcrust pastry, sweet raspberry jam, and a light, golden-baked breadcrumb sponge topping.
- Prep
- 25 min
- Cook
- 40 min
- Total
- 65 min
- Servings
- 6
- Difficulty
- Medium
- Calories
- 360 kcal
Equipment
- •20cm fluted tart tin
- •Rolling pin
- •Small saucepan
- •Mixing bowls
- •Electric hand whisk
- •Baking beans
Nutrition
Per serving, approximate
- Calories
- 360 kcal
- fat
- 18 g
- carbs
- 44 g
- fibre
- 2 g
- protein
- 6 g
- calories
- 360 kcal
Instructions
- 1
Rub the flour and 85g chilled butter together in a bowl until the mixture resembles fine breadcrumbs.
- 2
Add cold water gradually and stir until the dough just comes together into a firm ball.
- 3
Roll out the pastry on a lightly floured worktop and line a greased 20cm tart tin.
- 4
Prick the pastry base with a fork and chill in the fridge for 20 minutes.
- 5
Preheat the fan oven to 180°C and line the pastry case with greaseproof paper and baking beans.
- 6
Bake for 10 minutes, remove the paper and beans, then bake for another 5 minutes until lightly set.
- 7
Spread the raspberry jam evenly over the warm pastry base and set aside.
- 8
Heat the milk and 50g butter in a small saucepan over low heat until the butter completely melts.
- 9
Pour the hot liquid over the fresh breadcrumbs in a bowl and leave to soak for 5 minutes.
- 10
Stir the egg yolks, caster sugar, and lemon zest into the soaked breadcrumb mixture until smooth.
- 11
Whisk the egg whites in a clean bowl until stiff peaks form, then gently fold into the breadcrumb mixture.
- 12
Pour the mixture over the jam layer and bake for 25 minutes until puffed and golden brown.
Chef's tips
Use fresh soft breadcrumbs rather than dried store-bought ones to ensure the filling stays moist and tender. Let the warm milk mixture cool slightly before stirring in the egg yolks so they do not scramble.
Ingredient substitutions
- raspberry jam → strawberry jam or damson jam
- plain flour and butter pastry → ready-rolled shortcrust pastry sheet
Storage
Cover and store leftovers in the fridge for up to three days.
Reheating
Reheat slices on a baking tray in a preheated oven at 160°C fan for 10 minutes until warmed through.
Common mistakes to avoid
- •Using dried breadcrumbs which makes the baked pudding unpleasantly dense and gritty.
- •Overbaking the tart which causes the delicate breadcrumb custard to split and turn dry.
- •Skipping the blind-baking stage which results in a soggy pastry bottom.
Serving suggestions
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