Black Pudding and Mustard Custard Savory Buns
Prep. Time:
30 mins
Baking Time:
30 mins
Total Time:
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 key adaptations include:
Using a slightly less sweet dough (minimal sugar for yeast activation)
Pre-cooking the chorizo to render fat and prevent soggy bottoms
Cooling the filling completely to maintain dough structure
Adding aromatics like onion, garlic, and thyme to complement the rich meats
Using goat's cheese for its creamy texture and tangy contrast
The technique follows traditional Chelsea bun methods - rolling, filling, cutting, and baking in a tin so they rise together. The result should be pull-apart buns with a beautiful spiral of savory filling throughout.
Ingredients
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
