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Buxton Pudding

Buxton Pudding was an excellent way of using up either a stale cake or a loaf of bread, this pudding revives the crumbs and makes it into a tasty, moist, jam dessert. It is still served in Buxton, Derbyshire, in the cafes and guest houses and it is a popular local pudding, which goes well, when served hot, with a vanilla custard. The pudding is now most often made with a sweeter cake crumb, from a plain cake, but older recipes also substituted the cake crumbs with bread crumbs. You can buy in a cake to crumb, or better yet, use the recommended Madeira recipe to make your own plain cake.

Buxton Pudding Recipe

Serves 4. Strawberry Jam is recommended in the ingredient list, but this can be substituted for a favourite jam, jelly or marmalade, which it quite often was.

Recipe Ingredients:

Shortcrust Pastry:

  • 100g plain flour
  • 25g butter
  • 25g lard
  • pinch ground sea-salt
  • 6 tsp cold water (use less if needed)


Served with

Recipe Method:

Make a short-crust pastry by rubbing the fats into the flour (to make a mixture like fine breadcrumbs) and then mixing it to a stiff pastry dough with the cold water. Roll into a ball, cover the pastry in cling film, and leave to rest in the fridge for twenty minutes.

Roll the pastry out on a lightly floured work space to about 5mm thick.

Line an 18cm flan dish with the rolled out pastry, and spread the warmed jam over the pastry base.

In a mixing bowl cream together the softened butter and caster sugar – add the beaten eggs gradually, and then fold in the cake crumbs. Break a plain cake up, to get even sized crumbs.

Place the mixture in the flan case on top of the jam, spread it out evenly, sprinkle over a little caster sugar on the top. Put the flan case on a baking tray and bake in a moderate oven at 190°C for 25 to 30 minutes. When golden and baked through remove to cool. It goes well served warm with a vanilla custard. This traditional Buxton Pudding can be served in slices either hot or cold.