Bread and Brandy Butter Pudding

Ingredients

• 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

Method

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