Leftover Yorkshire bread & butter pudding
- Ailsa Burt
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Serves 2 - 4
Easy
Prep: 15 mins
Cook: 40 mins
plus resting
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Transform leftover Yorkshire puddings into a comforting bread and butter pudding. If you don’t have lemon curd, marmalade or jam will work well
Vegetarian
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Ingredients
Nutrition
Units:
MetricUS
-
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
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Nutrition: Per serving (4)
- kcal378
- fat19g
- saturates10g
- carbs45g
- sugars37g
- fibre1g
- protein6g
- salt0.18g
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Method
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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.
Recipe from Good Food magazine, December 2025
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