Bread and brandy butter pudding

Bread and brandy butter pudding
Warm and comforting, brandy butter makes all the difference in this cosy pud
Serves 2 people  / 
Prep 15 mins  / 
Cook 30 mins


30g Co-op brandy butter
4 slices Co-op fruit loaf
1 1/2 tbsp Co-op fine cut marmalade
100ml Co-op semi-skimmed milk
4 tbsp Co-op double cream (plus extra for serving)
40g caster sugar
2 Co-op British eggs
1/4 tbsp demerara sugar


Preheat the oven to 180C/fan 160C/Gas 4 and butter a small baking tray with 10g of brandy butter

Spread 2 slices of the fruit loaf generously with the remaining brandy butter.

Sandwich them with the other 2 slices and cut into fingers

Arrange the fingers in the tray and dot over the marmalade

Gently heat the milk and cream in a small pan until it begins to steam

In a separate bowl, whisk together the sugar and eggs. Then slowly add the hot milk and cream, stirring all the time, until you have a custard, then pour over the slices of bread

Sprinkle with the demerara sugar and bake for 30 mins, until golden brown and crunchy on top.

Serve with a drizzle of cream, if you like