
Yorkshire Bread & Butter Pud
The second Sunday in February is traditionally National Yorkshire Pudding Day, but as most people enjoy Yorkshires with any Sunday roast, we thought this recipe to use up any leftovers on a Monday night would be a great idea. Making the most of leftovers and no waste.
Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes
Servings 4
Ingredients
- 300 ml double cream
- 250-300 ml full fat milk
- 2 eggs + an extra yolk
- 80 g brown sugar
- 20 g cornflour optional
- 1 tsp vanilla essence
- 6 Yorkshire puddings torn up
- 60 g currants or raisins
- 1 tsp cinnamon
- Grated nutmeg to taste
Instructions
- Preheat the oven to 170°C (338°F).
- Grease an oven-proof dish (23 x 28cm)
- In a saucepan, warm the milk and cream but do not let it boil.
- In a separate pan, whisk the eggs sugar and vanilla over a medium heat for 8-10 minutes, until the mixture thickens slightly.
- Tear the Yorkshire Puds and place into the oven-proof dish (23 x 28cm) and sprinkle over the currants or raisins and spices
- Pour the hot custard mixture over the puddings
- Bake the pudding for 30-35 minutes until it's set and golden on top
- Allow the pudding to rest before serving with more custard or ice cream – or cream.