Lemon Curd and Sultana Leftover Yorkshire Bread & Butter Pudding Recipe
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.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Total Time: 45 minutes
- Yield: 4 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: British
Ingredients
Scale
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
- 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.
- 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.
- Preheat the Oven: Heat your oven to 160°C (140°C fan) or Gas Mark 3 in preparation for baking the pudding.
- 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.
- 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
