Yorkshire bread and butter pudding – Andy Cooks
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
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