• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
Little Sugar Snaps
  • All Recipes
  • Trending
  • Favourites
  • Baking
  • Drinks
  • Savoury
  • Midlands Recipes
  • About
  • Subscribe
  • Work with Me
  • Portfolio
menu icon
go to homepage
subscribe
search icon
Homepage link
  • All Recipes
  • Trending
  • Favourites
  • Baking
  • Drinks
  • Savoury
  • Midlands Recipes
  • About
  • Subscribe
  • Work with Me
  • Portfolio
×

Home » Desserts & Puddings

Buxton Pudding

March 3, 2022 by Jane Saunders 4 Comments

Jump to Recipe Print Recipe
Close up of Buxton pudding with test overlay.
Slices of Buxton pudding and custard with text overlay.
A slice of Buxton pudding and custard with text overlay.
A slice of Buxton pudding and custard with text overlay.

Buxton pudding is an old-fashioned dessert originating from Derbyshire. Comprising shortcrust pastry, jam and a sponge topping that includes breadcrumbs, it is deliciously unique comfort food. It’s especially delicious with custard.

Overhead view of Buxton pudding with a slice cut out of it.

This post contains affiliate links. As an Amazon Associate, I earn from qualifying purchases.

Contents hide
1 What is Buxton Pudding?
2 Why this dessert is worth making
3 Ingredients notes
4 Step-by-step instructions
5 Expert tips
6 Frequently asked questions
7 Variations
8 More old-fashioned bakes to make
9 Recipe
10 Buxton Pudding

If you are looking for a cheap, easy to make and entirely different dessert to normal try your hand at Buxton pudding. This homely dessert is bound to satisfy anybody looking to satiate a sweet tooth in rustic and filling style.

This very traditional pudding hails from Derbyshire in the East Midlands. My take on this dish forms part of a growing collection of recipes from the East and West Midlands.

What is Buxton Pudding?

Buxton pudding originated in the Peak District spa town of Buxton in Derbyshire. It’s a rather humble classic bake dating back to Victorian times. It typically consists of:

  • a crisp shortcrust pastry base.
  • a layer of jam.
  • and a sponge cake style topping that includes breadcrumbs as an ingredient.

Those breadcrumbs add interest and turn this bake into something quite unique. The crust is slightly crispy but underneath the filling is soft and buttery.

A slice of Buxton pudding with custard drizzled over it.

This is the typical modern-day representation of the Buxton pudding, but in former times the pastry layer was not always included or it was used to line the sides of the baking dish but not the base as well. Jam was also sometimes replaced with fruit.

This dessert should not be confused with the Bakewell pudding or the Bakewell tart. Although from the Peak District too, these Derbyshire goodies are entirely different to the Buxton pudding.

Why this dessert is worth making

This nostalgic Derbyshire recipe is worth making for many reasons:

  • It uses basic ingredients.
  • And it’s cheap to make.
  • It’s a great way to use up stale bread.
  • It’s comfort food in pudding form.
  • And this tart is really quite unique.

If you’re on the lookout for more unique desserts try Malvern pudding – it’s a lovely apple dessert from Worcestershire, also in the Midlands. Also worth a mention are Mansfield pudding (a baked suet pudding) and Northamptonshire pudding (a steamed jam pudding).

Ingredients notes

Ingredients for a pastry tart with text overlay.

As Buxton pudding uses only basic ingredients there’s no room for inferior products to hide.

Make sure that you make the pastry and the topping with proper butter rather than baking margarine. This will ensure a rich and delicious flavour carries through the entire dessert.

Also use the best quality jam you can lay your hands on. It makes all the difference. Aim for one with a high fruit content (at least 55% fruit per 100g). As for the flavour, I heartily recommend raspberry, but strawberry or blackberry would work very well too.

White breadcrumbs are ideal for this pudding. Wholemeal or brown breadcrumbs could alternatively be used but the flavour will differ. I don’t recommend using sourdough as the distinctive taste would dominate too much.

Step-by-step instructions

Collage of images showing breadcrumbs and pastry being made.
  1. 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.
  2. Mix the flour, sugar and salt together then rub in the butter.
  3. 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.
  4. Tip onto a lightly floured worktop and knead briefly until smooth.
  5. Shape into a disk, wrap in clingfilm and chill for 30 minutes.
  6. Roll out to 2-3mm thickness then line the tart tin.
  7. Line the pastry with parchment, fill to the top with baking beans (or dried lentils) and bake for 15 minutes at 180C/ 350F/ GM4. Remove the beans and parchment.
  8. Spread the jam over the base of the pastry case.
  9. Beat the butter until creamy.
  10. Then beat in the sugar and eggs.
  11. Fold the breadcrumbs in and spread the topping over the jam.
  12. Bake at 160C/ 310F/ Gm2½ for around 40 minutes until golden on top.
Collage of images showing a pastry tart being filled.

Expert tips

Buxton pudding is easy to make but there is a potential pitfall – the dreaded soggy bottom. Here are a few tips to avoid it:

  • 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 stops it shrinking as it cooks.
  • 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.

Frequently asked questions

What should I serve with Buxton pudding?

That’s entirely up to you. My personal preference is a generous portion of creamy vanilla custard. However single cream, ice cream and evaporated milk would also not be out of place alongside a slice of this humble bake.

How should it be stored?

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.

Can I use ready to roll pastry?

Of course! I love making my own pastry but I know that not everybody shares my enthusiasm for this task. Look out for sweet shortcrust pastry in the chiller section of the supermarket. You’ll need around 300g.

Variations

  • Don’t stick with raspberry jam, try any flavour you fancy.
  • And there’s no reason why curds or marmalades couldn’t be used either.
  • Alternatively, replace the jam with stewed fruit – apple and blackberry would be a wonderful combination.
  • Veer wildly from the traditional Buxton pudding by including some desiccated coconut in the breadcrumb topping. Try mixing in 2-3 tablespoons.

Overhead view of slices of Buxton pudding served with custard.

More old-fashioned bakes to make

If you’re pining for more humble bakes that have been knocking around for donkey’s years, try these:

Eccles Cakes with Cinnamon and Nutmeg
Check out this recipe
Four Eccles cakes on waxed paper
Currant Buns (Belvoir Castle Buns)
Check out this recipe
Close up of unglazed and glazed currant buns.
Empire Biscuits
Check out this recipe
Empire biscuits close up with one on its side with a bite taken out showing the jammy centre
Australian Crunchie (Coconut Chocolate Slices)
Check out this recipe
Australian Crunchie - featured image

Have you made my Buxton pudding recipe? Did you know commenting and rating recipes is one of the best ways you can support your favourite food bloggers? Let me know what you thought of this recipe in the comments below and don’t forget to show me a picture of it on Instagram – use #littlesugarsnaps and tag me @jane_littlesugarsnaps.

Recipe

Close up photo of Buxton pudding with a slice cut.

Buxton Pudding

Jane Saunders
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.
5 from 2 votes
Print Pin Rate
Course: Dessert
Cuisine: British, English
Diet: Vegetarian
Prep Time: 20 minutes
Cook Time: 1 hour
Total Time: 1 hour 20 minutes
Servings: 8
Calories: 379kcal

Equipment

  • 1 8-inch (20cm) loose-bottomed tart tin approx 3cm deep
Prevent your screen from going dark

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
US Customary – Metric

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 Per Serving (Approximate)

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
Tried this Recipe? Pin it Today!Mention @littlesugarsnap or tag #littlesugarsnaps!
(Visited 5,038 times, 30 visits today)

More Dessert Recipes

  • Close-up of an old-fashioned suet pudding sprinkled with caster sugar in an oval serving dish.
    Baked Suet Pudding (Mansfield Pudding)
  • Close up of a large fruit dessert in a serving dish with a portion removed.
    Apple and Blueberry Crumble
  • Close up of Apple and Blackberry Crumble in a serving dish - featured Image
    Apple and Blackberry Crumble
  • Close-up of a Raffaello cake (coconut almond torte) with a slice on a plate.
    Raffaello Torte (Coconut and Almond Torte)

Reader Interactions

Comments

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    This site uses Akismet to reduce spam. Learn how your comment data is processed.

  1. Michele

    March 17, 2023 at 7:20 am

    How much bread do you use?

    Reply
    • Jane Saunders

      March 17, 2023 at 2:19 pm

      Hi Michele – you’ll need 100g of breadcrumbs – full details (including all measures) are in the recipe card at the bottom of the post.

      Reply
  2. Sue

    November 11, 2022 at 10:48 am

    This is a Bakewell tart !!

    Reply
    • Jane Saunders

      November 11, 2022 at 1:35 pm

      Hi Sue – thanks for your comment. The Buxton pudding is a little different to a Bakewell Tart as a Bakewell tart is made using ground almonds to create a frangipane layer. A Buxton pudding does not contain almonds at all. The spongy layer is created from breadcrumbs. Hope that helps clarify the difference between the two delicious desserts from Derbyshire. All the best – Jane.

      Reply

Primary Sidebar

Headshot of jane Saunders (Jane Coupland) Food Photographer and Blogger at LittleSugarSnaps

Hello there. I'm Jane. Welcome to LittleSugarSnaps - my place for sharing enticing and easy sweet and savoury recipes with a side helping of cocktails.

More about me →

Inforgraphic with image and text overlay for newsletter subscription

POPULAR RECIPES

  • An Amaretto sour cocktail garnished with egg white foam and cocktail cherries
    Disaronno Sour (Amaretto Sour)
  • Cheese Savoury Sandwich for Afternoon Tea cut dainty and served on pretty crockery with a rocket leaf garnish
    Cheese Savoury Recipe for Afternoon Tea Sandwiches
  • Close up of a slice of minced beef pie with peas and gravy.
    Minced Beef and Onion Pie (Shortcrust Pastry)
  • An espresso martini with Baileys topped with grated chocolate.
    Baileys Espresso Martini
  • Close up of egg mayo sandwiches - featured image
    Egg Mayo Sandwich
  • TRIPLE CHOCOLATE LAYER CAKE
    Triple Chocolate Layer Cake with Marshmallow Frosting

As Seen In...

Footer

^ back to top

SIGN UP! for emails and updates

Information

  • Privacy Policy
  • Advertising
  • Accessibility Policy

About

  • About Jane
  • Contact Me
  • Work with Me

Featured In...

Featured in image with text only

As an Amazon Associate, I earn from qualifying purchases.

All content is © 2014-2022 Jane Saunders & LittleSugarSnaps.com. All rights reserved.

Please ask permission before using any images or recipes.