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

1. 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.
2. Place the torn Yorkshire puddings into an oven-safe dish and sprinkle over the currants or raisins.
3. Pour the hot custard mixture over the puddings. Ensure it's evenly distributed.
4. Preheat the oven to 170°C (338°F). Bake the pudding for 30-35 minutes until it's set and golden on top.
5. Allow the pudding to rest for 5-10 minutes before serving. It pairs wonderfully with additional custard or vanilla ice cream.