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Bread and brandy butter pudding

Bread and brandy butter pudding


Warm and comforting, brandy butter makes all the difference in this cosy pudding

  • Feeds 2 Feeds 2
  • Ready in 45 minutes

Each serving contains

  • Energy
    3009kj 631kcal
  • Fat
    High 52%
  • Saturates
    High 67%
  • Sugar
    High 52%
  • Salt
    Low 52%

% of adult’s reference intake | Carbohydrates per serving : 82g

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Big Bag Option


  • 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


  1. Preheat the oven to 180C/fan 160C/Gas 4 and butter a small baking tray with 10g of brandy butter
  2. Spread 2 slices of the fruit loaf generously with the remaining brandy butter. Sandwich them with the other 2 slices and cut into fingers
  3. Arrange the fingers in the tray and dot over the marmalade
  4. Gently heat the milk and cream in a small pan until it begins to steam
  5. 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
  6. Sprinkle with the demerara sugar and bake for 30 mins, until golden brown and crunchy on top.
  7. Serve with a drizzle of cream, if you like