Recipes, re-invented from cooking shows
Black Pudding and Mustard Custard Savory Buns
Prep. Time:
Baking Time:
Total Time:
30 mins
30 mins
90 mins
Serves:
Serves 8 - 10
We saw Gill create a version of this dish in Season 15 of The Great British Baking Show ™. The recipe maintains the classic yeasted dough and spiral shape of traditional Chelsea buns while replacing the sweet filling with a savory combination of black pudding, chorizo, and goat's cheese. The...
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Ingredients
DOUGH: 500g strong white bread flour 7g SAF red instant yeast 10g salt 50g butter, softened 1 large egg 300ml warm milk 1 tbsp sugar
FILLING: 200g black pudding, crumbled 150g chorizo, diced small 150g soft goat's cheese 50g butter, melted 2 tbsp fresh thyme leaves 1 medium onion, finely chopped 2 cloves garlic, minced Black pepper to taste
GLAZE: 1 egg, beaten 2 tbsp milk
Method
Make the dough: Mix flour, yeast, salt, and sugar in a large bowl. Add softened butter, egg, and warm milk.
Knead for 8-10 minutes until smooth and elastic. Place in oiled bowl, cover, and rise for 1 hour until doubled.
Prepare filling: Sauté onion until soft, add garlic and cook 1 minute. Add chorizo and cook until crispy.
Remove from heat, stir in crumbled black pudding and thyme. Cool completely.
Assemble: Roll dough into 40cm x 30cm rectangle. Brush with melted butter. Spread cooled meat mixture evenly, leaving 2cm border. Dot with goat's cheese. Season with black pepper.
Shape: Roll tightly from long edge. Cut into 8-10 slices. Place cut-side up in greased 23cm square tin, leaving small gaps between buns.
Final rise: Cover and rise 45 minutes until touching. Preheat oven to 190°C/170°C fan. Bake: Brush with egg wash. Bake 25-30 minutes until golden brown and cooked through. Serve: Cool 10 minutes before serving. Best enjoyed warm.
Tips: Ensure filling is completely cool before assembly to prevent dough from becoming soggy Don't overfill - the buns will expand during baking Freeze unbaked buns after final rise, then bake from frozen adding 5-10 minutes
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Instructions
Make the dough: Mix flour, yeast, salt, and sugar in a large bowl. Add softened butter, egg, and warm milk.
Knead for 8-10 minutes until smooth and elastic. Place in oiled bowl, cover, and rise for 1 hour until doubled.
Prepare filling: Sauté onion until soft, add garlic and cook 1 minute. Add chorizo and cook until crispy.
Remove from heat, stir in crumbled black pudding and thyme. Cool completely.
Assemble: Roll dough into 40cm x 30cm rectangle. Brush with melted butter. Spread cooled meat mixture evenly, leaving 2cm border. Dot with goat's cheese. Season with black pepper.
Shape: Roll tightly from long edge. Cut into 8-10 slices. Place cut-side up in greased 23cm square tin, leaving small gaps between buns.
Final rise: Cover and rise 45 minutes until touching. Preheat oven to 190°C/170°C fan.
Bake: Brush with egg wash. Bake 25-30 minutes until golden brown and cooked through.
Serve: Cool 10 minutes before serving. Best enjoyed warm.
Tips:
Ensure filling is completely cool before assembly to prevent dough from becoming soggy
Don't overfill - the buns will expand during baking
Freeze unbaked buns after final rise, then bake from frozen adding 5-10 minutes
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Ingredients
DOUGH:
500g strong white bread flour
7g SAF red instant yeast
10g salt
50g butter, softened
1 large egg
300ml warm milk
1 tbsp sugar
FILLING:
200g black pudding, crumbled
150g chorizo, diced small
150g soft goat's cheese
50g butter, melted
2 tbsp fresh thyme leaves
1 medium onion, finely chopped
2 cloves garlic, minced
Black pepper to taste
GLAZE:
1 egg, beaten
2 tbsp milk
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