Lemon Curd and Sultana Leftover Yorkshire Bread & Butter Pudding Recipe

Introduction

This leftover Yorkshire bread and butter pudding is a delightful way to transform day-old Yorkshire puddings into a comforting dessert. With creamy lemon custard, juicy sultanas, and a crisp golden top, it’s quick to prepare and perfect for using up leftovers.

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

Instructions

1. Step 1: Tear the Yorkshire puddings into chunks and scatter half of them evenly over the base of a small baking dish (about 15 x 20cm). Drizzle half of the lemon curd over the puddings and sprinkle half of the sultanas on top.
2. Step 2: Repeat the layering with the remaining Yorkshire puddings, lemon curd, and sultanas, creating a second layer.
3. Step 3: In a jug, whisk together the egg, double cream, whole milk, vanilla extract, and caster sugar until well combined. Pour this custard mixture evenly over the layered Yorkshire puddings.
4. Step 4: Leave the dish to stand at room temperature for 30 minutes. This allows the puddings to soak up the custard thoroughly.
5. Step 5: Preheat the oven to 160°C (140°C fan) or gas mark 3. Just before baking, scatter the demerara sugar and lemon zest evenly over the top of the pudding.
6. Step 6: Bake in the oven for 30 to 40 minutes, until the top is golden and the custard is gently set.
7. Step 7: Remove from the oven and let the pudding rest for 5 minutes. Serve warm with cream or vanilla ice cream, if desired.

Tips & Variations

• For added texture, try tossing the sultanas in a little warm water or rum before layering to plump them up.
• Swap sultanas for raisins, chopped dried apricots, or mixed dried fruits for variety.
• If you prefer a less sweet dessert, reduce the caster sugar to 1 tablespoon.
• Use Greek yogurt or crème fraîche as an alternative to cream for a tangier custard.
• To make individual portions, bake the pudding in small ramekins instead of one large dish.

Storage

Store any leftovers covered in the refrigerator for up to 2 days. Reheat gently in the oven at 150°C (130°C fan) for 10-15 minutes or until warmed through. Avoid microwaving as it may cause the custard to become rubbery.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use fresh Yorkshire puddings instead of leftover ones?

Yes, fresh Yorkshire puddings can be used, but they won’t soak up the custard as well. Using day-old or slightly dried out puddings gives the best texture.

What can I substitute for lemon curd?

If you don’t have lemon curd, you can substitute with a plain fruit jam or marmalade for a different but tasty flavor. Alternatively, spread a thin layer of lemon jam or mix some lemon zest into the custard.

Lemon Curd and Sultana Leftover Yorkshire Bread & Butter Pudding Recipe

Print Recipe

★★★★★

4.6 from 121 reviews

A delicious and creative way to use leftover Yorkshire puddings by transforming them into a comforting lemon curd bread and butter pudding. This recipe layers torn Yorkshire puddings with zesty lemon curd and sultanas, soaked in a rich custard, then baked to a golden finish. Perfect for a comforting dessert served warm with cream or vanilla ice cream.

• Author: Lila
• Prep Time: 10 minutes
• Cook Time: 35 minutes
• Total Time: 45 minutes
• Yield: 4 servings 1x
• Category: Dessert
• Method: Baking
• Cuisine: British

Ingredients

Scale 1x2x3x

Main Ingredients

• 4 large or 6 small leftover Yorkshire puddings
• 75g lemon curd
• 2 tbsp sultanas

Custard Mixture

• 1 egg
• 100ml double cream
• 100ml whole milk
• ½ tsp vanilla extract
• 2 tbsp caster sugar

Topping

• 1 tbsp demerara sugar
• ½ lemon, zested

To Serve (optional)

• Cream or vanilla ice cream

Instructions

1. Prepare the Yorkshire Puddings: Tear the leftover Yorkshire puddings into chunks and scatter half over the base of a small baking dish (approximately 15 x 20cm). Drizzle half the lemon curd over the Yorkshire chunks and then scatter half the sultanas on top. Repeat this layering with the remaining Yorkshires, lemon curd, and sultanas.
2. Make the Custard: In a jug, whisk together the egg, double cream, whole milk, vanilla extract, and caster sugar until fully combined and smooth. Pour this custard mixture evenly over the Yorkshire pudding layers in the baking dish. Leave the dish to stand at room temperature for 30 minutes to allow the bread to soak up the custard.
3. Preheat the Oven: Heat your oven to 160°C (140°C fan) or Gas Mark 3 in preparation for baking the pudding.
4. Add Topping and Bake: Before baking, scatter the demerara sugar and freshly grated lemon zest evenly over the top of the pudding to add texture and brightness. Place the dish in the preheated oven and bake for 30 to 40 minutes, until the pudding’s top is golden brown and the custard is gently set but still slightly wobbly in the middle.
5. Rest and Serve: Remove the pudding from the oven and allow it to rest for 5 minutes. Serve warm, optionally accompanied by cream or vanilla ice cream for extra indulgence.

Notes

• Leaving the pudding to soak in the custard mixture at room temperature enhances the flavor and texture.
• Be careful not to overbake the pudding to avoid drying it out—aim for a custard that is just set and slightly wobbly.
• You can swap sultanas for raisins or other dried fruits if preferred.
• This dessert is best enjoyed warm but can be gently reheated if needed.

Keywords: Yorkshire pudding, bread and butter pudding, lemon curd dessert, leftover recipe, comfort food, British dessert