Buxton pudding
Serves: 8-10
Prep time: 25 minsTotal time: 
Recipe photograph by Kris Kirkham
Buxton pudding
More Bakewell tart than Bakewell pudding, being a shortcrust pastry case filled with jam and a sponge topping, but the Buxton version uses frugal breadcrumbs rather than ground almonds, which might sound very plain but is surprisingly delicious! It’s best served warm, with plenty of custard
Serves: 8-10
Prep time: 25 minsTotal time: 
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Nutritional information (per serving)
Calories
559Kcal
Fat
29gr
Saturates
17gr
Carbs
65gr
Sugars
35gr
Fibre
2gr
Protein
8gr
Salt
0.9gr
Tamsin Burnett-Hall
Tamsin learned the tricks of the trade from cookery legend Delia Smith. A trusted recipe writer for the magazine for over 25 years, she is now our Senior Food Producer, overseeing testing and editing to ensure that every recipe tastes great, is straightforward to follow and works without fail. In her home kitchen, Tamsin creates fuss-free flavour-packed food for friends and family, with baking being her ultimate form of comfort cooking
See more of Tamsin Burnett-Hall’s recipes
Tamsin Burnett-Hall
Tamsin learned the tricks of the trade from cookery legend Delia Smith. A trusted recipe writer for the magazine for over 25 years, she is now our Senior Food Producer, overseeing testing and editing to ensure that every recipe tastes great, is straightforward to follow and works without fail. In her home kitchen, Tamsin creates fuss-free flavour-packed food for friends and family, with baking being her ultimate form of comfort cooking
See more of Tamsin Burnett-Hall’s recipes
Ingredients
For the shortcrust pastry
- 200g plain flour, plus extra to dust
- 40g caster sugar
- 100g butter, diced, plus extra to grease
- 1 medium egg yolk, beaten with 2 tbsp water
For the filling
- 175g raspberry jam
- 150g soft butter
- 150g caster sugar
- 3 medium eggs
- 150g crustless white bread, whizzed into crumbs
To serve
- custard
Step by step
- For the pastry, pulse the flour, sugar, butter and a pinch of salt in a processor until crumb-like (or rub together). Add the egg yolk mixture to bring into a dough. Wrap and chill for 30 minutes.
- Roll out and use to line a greased 23cm tart tin, leaving the excess overhanging. Chill for 20-30 minutes while the oven preheats to 190°C, fan 170°C, gas 5.
- Line the tart case with crumpled baking paper and baking beans and bake blind on a baking sheet for 15 minutes. Remove the paper and beans and bake for a further 6-8 minutes until dried out. Carefully trim off the excess pastry and reduce the oven temperature to 160°C, fan 140°C, gas 3. Spread the jam in the base of the tart case.
- Cream the butter and sugar together until very soft and pale then beat in the eggs one at a time. Fold in the breadcrumbs, then spoon the mixture on top of the jam, spreading it out to the edges. Bake for 30-40 minutes until golden and set. Cool for 15 minutes in the tin. Remove and serve with custard.
