The Pudding that Made Us
The Original Buxton Pudding
You might be wondering why we are called The Buxton Pudding Company. Our name comes from one of the first puddings we made and distributed as a company - The Original Buxton Pudding. Alan, our CEO and co-founder, has always been a fan of antiques and the person, story, history that comes with a period piece. So when a good friend of his found an old cookery book in her attic, she gave it to Alan. The recipe book dated back to the reign of Queen Victoria and had the recipe for a Buxton Pudding inside it.
One of the things you’ll find, if you ever try making a recipe from such an old recipe book, is that the consumers-of-the-times palate was entirely different from ours. There are many reasons as to why this is, but a big one would be importation and price. In the 21st century, we don’t have to worry about getting our hands on the strangest of ingredients, but in Victorian Britain, it was difficult to buy the simplest of ingredients. Eggs, milk, flour and sugar were readily available in the Victorian era but the price was certainly not as accessible as it is today.
When we made The Buxton Pudding for the first time it was rather disappointing. We found that the pudding was not as interesting or tasty as we thought it might be. Nevertheless, there as the basis of a great dish, so with a few tiny adaptations using almost all of the same ingredients as the Victorian recipe, we made our own variation and The Original Buxton Pudding was born.
An example of one of our old recipe books
Providence Congregational Church, New Mills. Empire Bazaar - Recipe and Quotation Book.
Heritage recipes are integral to our company. The recreation of British classics to reignite the passion for great British-made products is what we live for. In our opinion, the root of British cuisine comes from the generations of family cooks who made wholesome, hearty meals for their families. These hearty recipes live in old recipe books such as the one pictured above. Covered in organised scribbles and littered with news clippings, these books are something special and you never know what you might find. These recipes, much like the recipe for the Buxton Pudding come from the heart and you can taste that when you take a bite.
