Yorkshire bread and butter pudding

Name: Yorkshire bread and butter pudding
Prep time: 20 min
Cook time: 33 min
Total time: 53 min
Yield: 4
Cuisine: British
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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Yorkshire bread and butter pudding

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

Directions

In a saucepan, combine the buttermilk, egg yolks, brown sugar, cornflour, and vanilla essence. Place over medium heat and whisk continuously for 8-10 minutes, until the mixture thickens slightly.
Place the torn Yorkshire puddings into an oven-safe dish and sprinkle over the currants or raisins.
Pour the hot custard mixture over the puddings. Ensure it's evenly distributed.
Preheat the oven to 170°C (338°F). Bake the pudding for 30-35 minutes until it's set and golden on top.
Allow the pudding to rest for 5-10 minutes before serving. It pairs wonderfully with additional custard or vanilla ice cream.