Sheridan's cream sticky pudding

Sheridan's cream sticky pudding

  • 1
  • 2
  • 3
  • 4
  • 5
(5 ratings)

Ready in 30 mins


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
Save to My Good Food
Please sign in or register to save recipes.


  • 50g golden caster sugar
  • 1 egg



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

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



    Butter is a dairy product made from separating whole milk or cream into fat and…

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

For the sauce

  • 100g light muscovado sugar
  • 100g butter



    Butter is a dairy product made from separating whole milk or cream into fat and…

  • 150ml double cream


  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.

You may also like

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.
2nd Feb, 2020
Made this with Baileys - delicious! I used less sugar than in the recipe for the layering up - it was still very sweet, but totally scrummy! Served with vanilla ice cream.
24th Mar, 2011
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!
24th Nov, 2010
I made this in a large dish, substituting Ameretto for Sheridans, as had a bottle to use up.
27th Apr, 2009
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!
20th Feb, 2009
Has anyone substituted Sheridans for Baileys?
9th Oct, 2008
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!
22nd Jul, 2008
Fantastic!! Very, very easy to make but tastes like you have been slaving over it for hours. Its so moreish!!
10th Jun, 2008
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!
Be the first to ask a question about this recipe...Unsure about the cooking time or want to swap an ingredient? Ask us your questions and we’ll try and help you as soon as possible. Or if you want to offer a solution to another user’s question, feel free to get involved...
Be the first to suggest a tip for this recipe...Got your own twist on this recipe? Or do you have suggestions for possible swaps and additions? We’d love to hear your ideas.
Want to receive regular food and recipe web notifications from us?