Buxton Pudding – A Derbyshire Recipe

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Buxton Pudding – A Derbyshire Recipe is a lovely tart. It comes from the town of Buxton in the High Peak area of Derbyshire in the UK.

Buxton is a beautiful town in the Peak District. He has a rich history and became very popular in the 18th and 19th centuries when it became a spa town. It is a great place to visit.

This pudding is relatively unknown outside of the local area, but it certainly worthy of more renown. Similar in many respects to the much better known Bakewell Tart it is just as tasty. The main difference between the two is that Buxton Pudding uses breadcrumbs in the filling where Bakewell Tart has ground almonds.

Buxton Pudding

I saw a few recipes and videos for Buxton Pudding and chose to use one from Sainsbury’s. It is a straightforward recipe and doesn’t take too much time.

Buxton Pudding has a pastry case and a layer of raspberry jam as well as the paste of breadcrumbs. Those 3 components make a great dessert.

Ingredients

It doesn’t need too many ingredients, just flour, sugar, egg yolk and butter for the pastry case. Raspberry Jam to line the tart case and then breadcrumbs, butter, sugar and eggs for the filling.

Process

The process is quite simple too. Just make the pastry and chill it. Then roll it out to line a 23cm/9 inch tart case. Blind bake the tart case, at 190C/170C fan/375F, after chilling again. Then put a layer of jam into the case. Make the breadcrumb filling by creaming butter and sugar, then adding eggs. The final step for the filling is to fold in the breadcrumbs. Then, after reducing the oven temperature to 160C/140C fan/325F, bake the tart.

My Buxton Pudding – A Derbyshire Recipe

Buxton Pudding

The Sainsbury’s recipe suggests baking between 30 and 40 minutes until the tart is set, and golden on the top. But in practice I let mine bake for 50 minutes to ensure it was set. It did colour nicely after baking. I allowed it to cool for 15 minutes before taking the tart out of the pan. Then I enjoyed a slice with some custard. The pastry was perfect and the sweet tartness of the raspberry jam shone through. The texture of the filling was perfect too making the whole thing a delight.

Buxton Pudding – Video

Another great recipe is Bakewell Tart.

Buxton Pudding – A Derbyshire Recipe

Recipe by Sainsbury's(Tamsin Burnett-Hall)Course: DessertsCuisine: BritishDifficulty: Easy
Servings

8

servings
Prep time

25

minutes
Cooking time

50

minutes

Ingredients

  • Pastry
  • 200g(1 1/3 cups, based on scooping packed flour into a 250ml cup) plain flour

  • 100g(7 tbsp) cold unsalted butter

  • 40g(3 tbsp+1 tsp) caster sugar

  • 1 medium egg yolk(large in USA) in 30ml(2 tbsp) water), beaten

  • Filling
  • 175g( 10 tbsp) raspberry jam

  • 150g(5 1/4 oz) white bread, without crusts

  • 150g(3/4 cup) caster sugar

  • 150g(10 tbsp+2 tsp) soft unsalted butter

  • 3 medium eggs(large in USA)

Directions

  • Process the bread until it has become breadcrumbs then set aside.
  • Place the flour, sugar and butter into a processor and pulse until it resembles coarse sand.
  • Add the beaten yolk and water and process until the mixture clumps into a dough.
  • Place the dough onto the counter and form it into a disc.
  • Wrap the dough in plastic wrap and chill for about an hour.
  • Grease a 23cm/9 inch tart pan.
  • Place the dough on a floured surface and roll it out large enough to fill the tart pan.
  • Place the pastry into the tart pan and press it against the sides.
  • Prick the base of the pastry , all over, with a fork.
  • Line the case with parchment paper and fill that will baking beans, rice or beans.
  • Place the pastry case back into the fridge for 30 minutes.
  • Preheat the oven to 190C/170C Fan/375F.
  • Bake the pastry for 15 minutes, then remove the parchment paper and the baking beans.
  • Return the pastry to the oven and bake for another 7 minutes.
  • Reduce the oven temperature to 160C/140C Fan/325F.
  • Spread the raspberry jam over the base of the pastry case and set aside.
  • Place the butter and sugar into a bowl and cream them together until pale and fluffy.
  • Add the eggs, one at a time and mix until fully combined.
  • Fold in the breadcrumbs until fully combined.
  • Carefully spread the mixture over the raspberry jam and level it off.
  • Bake the Buxton Pudding until it is set and has turned a nice golden colour(35 to 50 minutes)
  • Allow the Buxton Pudding to rest in the tart pan for 15 minutes before removing and serving.

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