The Original Buxton Pudding Company

The Original Buxton Pudding Company

THE PRODUCER: The Original Buxton Pudding Company, Derbyshire
THE PRODUCT: Traditional English Custard
THE REGION: East and West Midlands
CATEGORY: From the Dairy (Artisan) 


Founders of The Original Buxton Pudding Company Alan Hibbert and Dom McCall are passionate about reviving Britain’s culinary heritage using fresh, local ingredients.

In 2013 a friend discovered a hand-written Victorian recipe book in her attic, and requesting that Alan attempt the recipe for Buxton Pudding within, inspired the duo to found a business making heritage British puddings. Alan and Dom now collect cookery books from specialist booksellers, with their oldest tome dating from 1849, which they say “give an intriguing glimpse into not only the dishes from the past, but also the way people lived”. Developing custard seemed a natural addition to this project.

Sustainable production and supporting local farmers is key for Alan and Dom, who believe an award from delicious. magazine would help them promote their values to a wider audience. Cream is sourced from a farm in Derbyshire’s Furness Vale, less than half a mile from the kitchen, and the morning’s milk can often be transformed into custard by mid-afternoon. During their tea break the small team often watch the farm’s herd of 200 Friesians grazing.

Interpreting heritage recipes for a modern kitchen operation can have its challenges – including updating instructions such as ‘boil on the fire for eight hours’ – but the team believe perseverance and thorough recipe testing is the answer, and the proof (really is) in the pudding.

All products are made by hand, not hand-operated machinery, and The Original Buxton Pudding Company promise that “Our puddings are full of the energy and the enthusiasm of the person that made it and their vibrancy is reflected in the taste”.


The judges were very keen on The Original Buxton Pudding Company’s involved and personal submission, which demonstrated the team’s passion. The panel liked the emphasis on local and fresh ingredients, and particularly the use of cream from a nearby farm.


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