Thursday, 31 December 2015

Buxton Pudding Turnover

I couldn't say farewell to lovely Derbyshire without trying out a local dish. Everyone knows about Bakewell puddings and tarts but the little known Buxton pudding never gets a mention. A Buxton pudding is very similar to it's sibling over at Bakewell except it doesn't use almonds and the filling is mixed with breadcrumbs to make it denser. You will notice I've added 'turnover' to the title, this is due to the fact that my enamel tin was far to big for the quantity of filling I'd made so I just picked the pastry up from one end of the tin and pulled it over to make a pie. Lucky for me it worked and in the process I've accidentally invented a new dish!


Ingredients:

1x Roll of ready made shortcrust pastry
170g Breadcrumbs
3 Eggs, beaten together
100g Soft butter
120g Caster sugar
Raspberry's, 1 punnet


Method:

1. In a pan gently warm your raspberries and 20g of sugar until you have a warm jam.
2. Mix together the remaining sugar with the butter in a bowl then gradually add the eggs followed by the breadcrumbs.
3. Roll out the pastry into an oven dish.
4. Spread your jam onto the pastry.
5. Top with the breadcrumb filling. Now here is where you should stop but as mentioned I didn't have enough filling for my tin so I grabbed one end of the pastry and pulled over the top to make a pie. If you have a small tin you can miss the optional bit out. Don't forget to seal the pie with a bit of water or egg wash. Brush the top of the pie with a bit of egg and sprinkle over with sugar.
6. Bake in the oven on gas mark 4 for about 30 mins.
7. Plate up with a tin of heated custard.




No comments:

Post a comment