Leftover Yorkshire bread & butter pudding
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Leftover Yorkshire bread & butter puddingNew Recipes

Transform leftover Yorkshire puddings into a comforting bread and butter pudding. If you don’t have lemon curd, marmalade or jam will work well

  • Prep:15 mins
    Cook:40 mins
    plus resting
  • Serves 4
  • Easy

Nutrition per serving

  • kcal 378
  • fat 19g
  • saturates 10g
  • carbs 45g
  • sugars 0g
  • fibre 1g
  • protein 6g
  • salt 0.18g

Ingredients

  • 4 large or 6 small leftover Yorkshire puddings
  • 75g lemon curd
  • 2 tbsp sultanas
  • 1 egg
  • 100ml double cream
  • 100ml whole milk
  • ½ tsp vanilla extract
  • 2 tbsp caster sugar
  • 1 tbsp demerara sugar
  • ½ lemon , zested
  • cream or vanilla ice cream (optional), to serve

Method

  1. Tear the Yorkshire puds into chunks and scatter half over the base of a small baking dish (about 15 x 20cm). Drizzle over half the lemon curd and scatter over half the sultanas. Repeat with the remaining yorkshires,lemon curd and sultanas.

  2. Whisk the egg, cream, milk, vanilla and caster sugar together in a jug. Pour the mixture over the yorkshires, then leave to stand at room temperature for 30 mins.

  3. Heat the oven to 160C/140C fan/gas 3. Scatter the demerara sugar and lemon zest over the pudding. Bake for 30-40 mins until the top is golden and the custard gently set. Leave to rest for 5 mins, then serve warm with cream or vanilla ice cream, if you like.

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