Dessert

Leftover Yorkshire Pudding Lemon Curd Bread & Butter Pudding Recipe

ByLuna Ryder February 6, 2026February 6, 2026

Introduction

This delightful Leftover Yorkshire Bread & Butter Pudding is a perfect way to transform leftover Yorkshire puddings into a comforting dessert. With a creamy lemon custard, sultanas, and a golden, sugary topping, it’s an easy treat that’ll impress family and friends.

The image shows a white oval baking dish filled with a bread pudding that has a golden-brown crust with some darker toasted spots on top. The dish is layered with twisted, curled pieces of bread soaked in a creamy custard, creating a bumpy texture. Scattered throughout the top layer are small, dark raisins that add contrast to the warm colors of the bread and custard. The pudding sits on a wooden board placed on a white marbled texture surface, with a blue cloth partially visible under the dish. Photo taken with an iphone --ar 4:5 --v 7

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 lemon, zested
Cream or vanilla ice cream (optional), to serve

Instructions

Step 1: Tear the Yorkshire puddings into chunks and scatter half over the base of a small baking dish (about 15 x 20 cm). Drizzle half the lemon curd over them, then sprinkle half the sultanas on top. Repeat this layering with the remaining Yorkshire puddings, lemon curd, and sultanas.
Step 2: In a jug, whisk together the egg, double cream, whole milk, vanilla extract, and caster sugar. Pour this custard mixture evenly over the layered Yorkshire puddings. Leave the dish to stand at room temperature for 30 minutes to allow the custard to soak in.
Step 3: Preheat your oven to 160°C (140°C fan or gas mark 3). Scatter the demerara sugar and lemon zest evenly over the pudding’s surface.
Step 4: Bake the pudding for 30–40 minutes, or until the top is golden and the custard is gently set. Remove from the oven and let it rest for 5 minutes before serving.
Step 5: Serve warm with cream or vanilla ice cream if desired, for an extra indulgent touch.

Tips & Variations

Use thick-cut lemon zest to add extra citrus aroma without bitterness.
Swap sultanas for raisins or chopped dried apricots for different flavor and texture.
If you prefer a richer pudding, replace half the milk with extra double cream.
Letting the custard soak longer (up to an hour) can make the pudding more tender and flavorful.

Storage

Store any leftovers covered in the refrigerator for up to 2 days. Reheat gently in a low oven or microwave until warmed through. The pudding is best enjoyed fresh but can also be served cold as a chilled dessert.

How to Serve

The dish shows a baked pudding in an oval white ceramic dish, with a single layer of golden-brown, crisp edges that curl up, resembling toasted bread or pastry. The surface is uneven with some parts darker and caramelized, and sprinkled with small, shiny dark raisins scattered on top. The background has a white marbled texture with a wooden board underneath the dish and a blue cloth beside it. The overall look is warm and rustic. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use fresh Yorkshire puddings instead of leftovers?

Yes, you can use freshly made Yorkshire puddings as a substitute, but allow them to cool completely before assembling. Leftovers work best as they absorb the custard nicely.

Can I prepare this pudding in advance?

Absolutely. Assemble the pudding and refrigerate it for up to 24 hours before baking. Just add a few extra minutes to the baking time if baking straight from the fridge.