A crisp sweet shortcrust tart spread with raspberry jam and filled with a light butter sponge made with fresh breadcrumbs. The crumbs give the topping a soft, slightly springy texture that sets it apart from its almond-based neighbor, the Bakewell pudding. Makes 8 servings in about 2 hr 25 min.
Prep25 min
Cook60 min
Cooling1 hr
Total
2 hr 25 min
Servings
8
Ingredients
Adjust yield
servings
Scales from a half to a double batch. Laminated and yeasted doughs are easiest to handle one batch at a time; bake extra pans in rounds.
1 ⅓ cups (175 g)all-purpose flour
2 ½ tbsp (30 g)superfine sugar, for the pastry
1 pinchsalt
⅓ cup (90 g)unsalted butter, cold, cubed, for the pastry
1(18 g)egg yolk, large
1 ½ tbsp (20 ml)ice water, plus a little more if needed
⅓ cup (110 g)raspberry jam
½ cup (115 g)unsalted butter, softened, for the filling
9 tbsp (115 g)superfine sugar, for the filling
2(100 g)eggs, large, room temperature, beaten
1 ¼ cups (115 g)fresh white breadcrumbs, from day-old bread, crusts removed
For the pastry, whisk the all-purpose flour, 30 g superfine sugar and salt in a bowl. Rub in the 90 g cold unsalted butter with your fingertips until it looks like fine breadcrumbs. Mix the egg yolk with the ice water, stir it in with a knife and gather into a dough, adding a few drops more water only if it is crumbly. Flatten into a disk, wrap and refrigerate 30 minutes.
Toward the end of chilling, preheat the oven to 375°F (190°C) with a baking sheet on the middle rack.
Roll the pastry on a lightly floured surface to about 1/8 inch (3 mm) thick and line the tart pan, pressing it into the flutes. Trim the edge, prick the base with a fork and chill 10 minutes.
Line the pastry with parchment and fill with pie weights or dried beans. Bake on the hot sheet for 15 minutes, then remove the paper and weights and bake until the base looks dry and pale golden, 5 minutes more. Reduce the oven to 325°F (165°C).
Spread the raspberry jam evenly over the warm pastry base.
Beat the 115 g softened unsalted butter and 115 g superfine sugar until pale and fluffy, 3 to 4 minutes. Beat in the eggs a little at a time, then fold in the fresh white breadcrumbs.
Spoon the sponge mixture over the jam in small dollops and gently spread it to the edges to cover the jam completely.
Bake on the baking sheet until the top is golden, springs back when pressed and a skewer in the center comes out clean, 35 to 40 minutes. Cool in the pan 20 minutes, then remove the ring and serve slightly warm.
Tips
Use fresh crumbs from day-old white bread; dried store-bought breadcrumbs make a dense, dry topping.
Spread the sponge from the center outward in dollops so it does not drag the jam up into it.
Serve slightly warm with custard or cream, as it is traditionally eaten.
Good with english breakfast tea.
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Plan on 25 minutes of prep and 1 hour of cooking, plus 1 hour to chill and rest. The recipe makes 8 servings.
How should I store buxton pudding?
Keep covered at cool room temperature for 1 day, or refrigerate for up to 3 days. Warm slices in a 300°F (150°C) oven for 10 minutes.
Can I make buxton pudding ahead?
It is at its best the day it is made; prepare it a few hours before serving.
A Victorian pudding from the spa town of Buxton in Derbyshire's Peak District: a shortcrust case spread with jam and topped with a buttery sponge made with breadcrumbs instead of flour. Serve it with english breakfast tea.
Variations
Individual tarts: line eight 4-inch (10 cm) tartlet pans, blind-bake 12 minutes, fill and bake 20 to 25 minutes at 325°F (165°C).
Orange-zest version: beat 1 tsp (2 g) finely grated orange zest into the butter and sugar and use orange marmalade in place of the jam; bake time unchanged.
Lemon breadcrumb sponge: add 1 tsp (2 g) finely grated lemon zest to the filling and spread the base with lemon curd instead of jam; bake time unchanged.
Make-ahead: blind-bake the pastry case up to 1 day ahead and keep it airtight at room temperature; fill and bake as directed.
Estimated · per serving
Nutrition
Per serving = 1 of 8 servings this recipe makes.
435Calories / serving
23.2gFat
51.5gCarbs
5.7gProtein
25.7gSugar
Whole recipe (8 servings):
~3480 cal ·
186g fat ·
412g carbs ·
46g protein ·
206g sugar
Estimated values per serving, calculated from standard ingredient data. Not verified Nutrition Facts; actual values vary with brands, measurements, and preparation.
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