Leftover Yorkshire bread & butter pudding recipe | Good Food

Units:

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

step 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.
step 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.
step 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.