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Jam doughnut bread & butter pudding

Jam doughnut bread & butter pudding


This comforting bread and butter pudding only requires five ingredients (excluding icing sugar) and is a great way to use up stale doughnuts

  • Feeds 8 Feeds 8
  • Ready in 30 minutes

Each serving contains

  • Energy
    820kj 195kcal
  • Fat
    Med 8%
  • Saturates
    Med 16%
  • Sugar
    Med 16%
  • Salt
    Low 4%

% of adult’s reference intake | Carbohydrates per serving : 30g

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  • 400g Co-op ready to serve custard
  • Juice and zest of ½ lemon
  • 75ml Co-op semi-skimmed milk
  • 5 Co-op bakery jam filled doughnuts, halved
  • 100g Co-op raspberries
  • ½ tsp Fairtrade icing sugar to serve (optional)


  1. Preheat the oven to 190°C/fan 170°C/gas 5
  2. Mix the custard with the lemon juice, zest and milk
  3. Arrange the doughnuts in a 1.4 litre dish and pour over the custard mixture
  4. Top with the raspberries, spreading them out evenly
  5. Cook pudding in the oven for 25 mins, until golden and bubbling
  6. Remove and serve dusted with a little icing sugar, if you like

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