Cardamom custard
A hint of cardamom makes this creamy custard super special. Pour on top of your favourite pudding, serve with stewed fruit, or enjoy on its own
Leftover Yorkshire bread & butter pudding
Serves 2 - 4
Easy
Prep:
Cook:
plus resting
Transform leftover Yorkshire puddings into a comforting bread and butter pudding. If you don’t have lemon curd, marmalade or jam will work well
Skip to 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 lemonzested
- cream or vanilla ice cream(optional), to serve
Nutrition: Per serving (4)
- kcal378
- fat19g
- saturates10g
- carbs45g
- sugars37g
- fibre1g
- protein6g
- salt0.18g
Method
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.
