Buxton Pudding​

Buxton pudding is an old-fashioned dessert originating from Derbyshire. Comprising shortcrust pastry, jam and a sponge topping incorporating breadcrumbs, it is deliciously unique comfort food. Try it with custard.

Servings: 8

Calories: 379kcal

Equipment​

• 1 8-inch (20cm) loose-bottomed tart tin approx 3cm deep

Ingredients​

For the Pastry​

• 150 g Plain flour (all-purpose)
• 30 g Caster sugar
• 75 g Butter cold
• 1 Egg yolk free-range
• 1 tablespoon Water ice-cold

For the filling​

• 5 tablespoons Raspberry jam
• 100 g Butter softened
• 100 g Caster sugar
• 100 g White bread stale
• 2 Eggs large, free-range

Instructions​

Make the breadcrumbs​

• Rip the bread up, pop into a food processor and blitz until it forms breadcrumbs.
• Lay out on a plate and leave uncovered at room temperature while you make the rest of the pudding.

Make the Pastry​

• Mix the flour, sugar and a pinch of salt together then rub in the butter until it resembles fine breadcrumbs.
• Add the egg yolk and 1 tablespoon of ice cold water. Use a knife to mix everything together, adding a little more water as necessary until a dough forms.
• Tip onto a lightly floured worktop and knead briefly until smooth (about 30 seconds). Don't knead too much as the gluten in the flour will develop and turn the pastry rubbery.
• Shape into a disk, wrap in clingfilm and chill for 30 minutes. Meanwhile put a flat metal baking sheet inside of the oven and preheat the oven to 180C/ 350F/ GM 4.

Blind Bake the Pastry​

• On a lightly floured work surface roll the pastry out to 2-3mm thickness then line the tart tin.
• Line the pastry with parchment, fill to the top with baking beans (or dried lentils) and transfer to the hot baking sheet inside of the oven. Bake for 15 minutes. Remove the beans and parchment.
• Turn the oven temperature down to 160C/ 310F/ GM 2½.

Make the Filling​

• Spread the jam over the base of the pastry case.
• Beat the butter until smooth and creamy - use electric beaters.
• Then beat in the sugar and eggs.
• Fold the breadcrumbs in and spread the topping over the jam, ensuring it reaches the edges of the pastry case.
• Put the tin back in the oven, again on the metal baking sheet and cook for around 40 minutes until golden on top.

Notes​

• You can use readymade pastry. Try to pick up sweetened shortcrust pastry. You'll need around 300g.
• If you can, use a dark metal heavy baking tin. These are best at absorbing the heat and cooking the pastry base well.
• Always use cold butter when making the pastry. Pastry that is too warm is harder to handle and does not bake as well as cold pastry.
• On a similar note, don't skip the chilling of the dough - it helps achieve crisp pastry and reduces the chance of it shrinking during cooking.
• And don't be tempted to skip the blind baking. It's the best way to avoid a soggy bottomed tart.
• Put a baking sheet into the oven whilst it is heating up then sit the tart tin directly onto it whilst the pudding is baking. This also helps reduce the risk of a soggy bottom.
• Once baked leftovers should be cooled and stored in the fridge for up to 2 days.
• This dessert can also be frozen. Simply cool then wrap, label and freeze for up to 3 months. Let defrost fully before serving.

Nutrition​

Calories: 379kcal | Carbohydrates: 45g | Protein: 5g | Fat: 20g | Saturated Fat: 12g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 112mg | Sodium: 239mg | Potassium: 67mg | Fiber: 1g | Sugar: 23g | Vitamin A: 639IU | Vitamin C: 1mg | Calcium: 52mg | Iron: 2mg