Classic Buxton Pudding Recipe

First, make the pastry. Add the flour and sugar to the bowl of a food processor and mix briefly to combine.

Add the cold cubed butter and pulse until the mixture resembles breadcrumbs. You can also rub the butter into the flour by hand in a mixing bowl if preferred.

Transfer the mixture to the bowl of an electric stand mixer with the dough hook attached. Add the egg yolk and cold water and mix until everything comes together into a thick dough. Then, shape the mixture into a ball with your hands and chill in the fridge for 30 minutes.

Preheat the oven to 180C and roll out the dough on a lightly floured surface. Place the dough into a 23cm fluted tart tin and carefully push it down with your hands to line the base and sides. Cut away some of the excess dough, leaving a slight overhang.

Prick the pastry base all over with a fork, then place a sheet of baking paper over the top and fill with baking beans or dry rice/lentils. Bake for 15 minutes.

Remove the baking beans and paper and bake for another 10 minutes until the pastry is cooked through.

Use a sharp knife to slice away the overhanging pastry and allow to cool a little whilst you prepare the filling. First, blitz the bread in a food processor to break it down into breadcrumbs.

Beat the butter and sugar in the bowl of an electric stand mixer until smooth and fluffy (about 4 minutes). You can also do this by hand with a wooden spoon or with an electric whisk if preferred.

Add the eggs one by one, beating after each addition until combined.

Fold through the breadcrumbs.

Spread the raspberry jam all over the pastry base in an even layer, going right up to the edges.

Spoon over the filling mixture, smoothing this out so it completely covers the jam.

Bake at 160C for 35-40 minutes or until the sponge is nice and golden.

Serve warm with custard, whipped cream or ice cream.