Have some leftover Yorkshire puddings from Christmas? They make a great base for bread and butter pudding, here's how I make it with a buttermilk custard.
Category
Dessert
Servings
4
Prep time
20 minutes
Cook time
30-35 minutes
Have some leftover Yorkshire puddings from Christmas? They make a great base for bread and butter pudding, here's how I make it with a buttermilk custard.
Ingredients
- 600ml (about 2.5 cups) buttermilk
- 3 egg yolks
- 80g (about 2.8 oz) brown sugar
- 20g (about 0.7 oz) cornflour (cornstarch)
- 1 tsp vanilla essence
- 6 Yorkshire puddings, torn up
- 60g (about 2.1 oz) currants or raisins
Directions
In a saucepan, combine the buttermilk, egg yolks, brown sugar, cornflour, and vanilla essence. Place over medium heat and whisk continuously for 8-10 minutes, until the mixture thickens slightly.
- Place the torn Yorkshire puddings into an oven-safe dish and sprinkle over the currants or raisins.
- Pour the hot custard mixture over the puddings. Ensure it's evenly distributed.
- Preheat the oven to 170°C (338°F). Bake the pudding for 30-35 minutes until it's set and golden on top.
- Allow the pudding to rest for 5-10 minutes before serving. It pairs wonderfully with additional custard or vanilla ice cream.
