Sheridan's cream sticky pudding

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1. Whisk the caster sugar, whole egg and egg yolks together in a bowl. Put the Sheridan's and the cream in a pan, bring to the boil. Whisk on to the egg mixture, then leave until cooled slightly to make a custard.
2. Lightly grease six 200ml/7fl oz ramekins with butter, place a layer of croissant slices in the bottom of each one, then add a generous sprinkle of muscovado sugar and a little of the egg custard. Keep on laying up croissant and custard in the same way, finishing it off with a sprinkling of sugar. Allow the pudding to settle for a while to soak up the custard. Heat oven to 200C/fan 180C/gas 6, then cook pudding for 18-20 mins until puffed up, golden and crispy (the muscovado sugar will give a tasty and sticky finish to the pudding).
3. While the puddings are baking, make the sauce. Place the sugar and butter into a pan and stir over a medium heat until melted together. Pour in the cream and bring to the boil. Reduce the heat and simmer for 3-4 mins until dark and sticky. Serve the puddings in their dishes with a little of the warm butterscotch sauce poured over.

Per serving

968 kcalories, protein 9g, carbohydrate 73g, fat 71 g, saturated fat 34g, fibre 1g, salt 1 g

Latest comments and suggestions

• Pelupi

  10 June 2008

  Pelupi rated and commented on this recipe

  

  Had this at a dinner party and just had to do it for myself. Well worth the zillions of calories as a special treat. Superb! Am trying to find excuses to make it now!

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• Flossie

  22 July 2008

  Flossie commented on this recipe

  Fantastic!! Very, very easy to make but tastes like you have been slaving over it for hours. Its so moreish!!

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• redhot

  09 October 2008

  redhot rated and commented on this recipe

  

  I've made this recipe several times for friends and family over the last two years. All have enjoyed the moreish buttery, caramelised flavours and stickiness of the pudding. Reminds us all of a very rich sticky toffee pudding but made with croissants. My husband particularly raves about it and it's now one of his all time favourite's. This recipe is definitely one for getting tastebuds to jump into action. Delightful!

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Ingredients

• 50g golden caster sugar
• 1 egg
• 3 egg yolks
• 150ml Sheridan's coffee layered liqueur
• 250ml double cream
• butter , for greasing
• 6 croissants , thickly sliced
• 85g light muscovado sugar

FOR THE SAUCE

• 100g light muscovado sugar
• 100g butter
• 150ml double cream

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Difficulty and servings

Serves 6

Preperation and cooking times

Ingredients

• 50g golden caster sugar
• 1 egg
• 3 egg yolks
• 150ml Sheridan's coffee layered liqueur
• 250ml double cream
• butter , for greasing
• 6 croissants , thickly sliced
• 85g light muscovado sugar

FOR THE SAUCE

• 100g light muscovado sugar
• 100g butter
• 150ml double cream

Per serving

968 kcalories, protein 9g, carbohydrate 73g, fat 71 g, saturated fat 34g, fibre 1g, salt 1 g

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