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Sheridan's cream sticky pudding

Sheridan's cream sticky pudding

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  • Preparation and cooking time
    • Total time
    • Ready in 30 mins
  • Easy
  • Serves 6

An utterly irresistible cream sticky pudding, invented by Ainsley Harriott

Nutrition: per serving
low insalt1g


  • 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


  • STEP 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.

  • STEP 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).

  • STEP 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.

Goes well with

Recipe from Good Food magazine, March 2005


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