Sheridan's cream sticky pudding

Sheridan's cream sticky pudding

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(4 ratings)

Ready in 30 mins

Easy

Serves 6
An utterly irresistible cream sticky pudding, invented by Ainsley Harriott

Nutrition and extra info

Nutrition: per serving

  • kcal968
  • fat71g
  • saturates34g
  • carbs73g
  • sugars46g
  • fibre1g
  • protein9g
  • salt1g
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Ingredients

  • 50g golden caster sugar
  • 1 egg

    Egg

    egg

    The ultimate convenience food, eggs are powerhouses of nutrition, packed with protein and a…

  • 3 egg yolk
  • 150ml Sheridan's coffee layered liqueur
  • 250ml double cream
  • butter, for greasing

    Butter

    butt-err

    Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…

  • 6 croissant, thickly sliced
  • 85g light muscovado sugar

For the sauce

  • 100g light muscovado sugar
  • 100g butter

    Butter

    butt-err

    Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…

  • 150ml double cream

Method

  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.

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Comments (7)

laurenflincoln's picture

I have made (and loved) a version of this with whiskey (sounds odd but trust me; it works!) instead of the Sheridans and layering in chopped caramello choclate in the croissants. Its also great as an easter pud by adding mini creme eggs to it. Delish! Would highly recommend this as a sneaky treat!

freya99's picture
5

I made this in a large dish, substituting Ameretto for Sheridans, as had a bottle to use up.

cakeanyone's picture
5

Scrumptious! I made this yesterday and used Baileys instead. Made it in one large dish rather than 6 small and it worked perfectly - only needed about 10 mins in the oven tho but my oven's quite hot. My husband's not a pudding fan at all but loved this one and asked for it again! Used single cream instead of making the sauce in the hope of reducing a couple of calories!

cakeanyone's picture
5

Has anyone substituted Sheridans for Baileys?

minkx1's picture
5

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!

flossiemi's picture

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

pelupi's picture
5

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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