Sheridan's cream sticky pudding

Health score
2%
Sheridan's cream sticky pudding
30 min.
6
889kcal

Suggestions


Indulge your sweet tooth with the luxurious Sheridan's Cream Sticky Pudding—a dessert that perfectly balances the richness of buttery croissants with the decadent flavors of coffee liqueur and creamy custard. This delightful treat is a fabulous choice for family gatherings or special occasions, guaranteed to leave your guests in awe of your culinary skills.

Imagine the aroma of warm, caramelizing muscovado sugar wafting through your kitchen as you prepare this easy-to-follow recipe. The vibrant notes of Sheridan's coffee layered liqueur elevate this pudding, making it a unique twist on the classic bread and butter pudding. It’s a dish that successfully marries nostalgia and innovation, resulting in a warmly comforting dessert that feels utterly sophisticated.

In just 30 minutes, you can whip up six servings of this delightful sticky pudding, topped with a luscious homemade butterscotch sauce that adds an irresistible finishing touch. The contrast of the crispy, caramelized top layer with the soft and creamy interior ensures that each bite is a heavenly experience. Treat yourself and your loved ones to this exquisite dessert; it's more than just a sweet ending to your meal—it's an unforgettable treat that will keep you coming back for seconds!

Ingredients

  • 50 brown sugar 
  •  eggs 
  •  egg yolk 
  • 150 ml rum / brandy / coffee liqueur 
  • 250 ml double cream 
  • servings butter for greasing
  •  croissants sliced
  • 85 g muscovado sugar light
  • 100 g muscovado sugar light
  • 100 butter 
  • 150 ml double cream 

Equipment

  • bowl
  • frying pan
  • oven
  • whisk
  • ramekin

Directions

  1. Whisk the caster sugar, whole egg and egg yolks together in a bowl.
  2. Put the Sheridans and the cream in a pan, bring to the boil.
  3. Whisk on to the egg mixture, then leave until cooled slightly to make a custard.
  4. 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.
  5. 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).
  6. While the puddings are baking, make the sauce.
  7. Place the sugar and butter into a pan and stir over a medium heat until melted together.
  8. Pour in the cream and bring to the boil. Reduce the heat and simmer for 3-4 mins until dark and sticky.
  9. Serve the puddings in their dishes with a little of the warm butterscotch sauce poured over.

Nutrition Facts

Calories889kcal
Protein4.26%
Fat59.36%
Carbs36.38%

Properties

Glycemic Index
27.83
Glycemic Load
16.5
Inflammation Score
-8
Nutrition Score
11.623478137929%

Nutrients percent of daily need

Calories:888.63kcal
44.43%
Fat:56.91g
87.55%
Saturated Fat:34.34g
214.65%
Carbohydrates:78.49g
26.16%
Net Carbohydrates:77.01g
28%
Sugar:58.15g
64.61%
Cholesterol:285.04mg
95.01%
Sodium:404mg
17.57%
Alcohol:5.41g
100%
Alcohol %:3.03%
100%
Protein:9.19g
18.38%
Vitamin A:2120.76IU
42.42%
Selenium:22.93µg
32.76%
Vitamin B2:0.35mg
20.7%
Folate:70.47µg
17.62%
Vitamin B1:0.25mg
16.96%
Phosphorus:155.13mg
15.51%
Vitamin E:1.91mg
12.72%
Calcium:118.78mg
11.88%
Vitamin D:1.71µg
11.37%
Vitamin B5:1.12mg
11.19%
Manganese:0.22mg
11.04%
Iron:1.88mg
10.45%
Vitamin B12:0.48µg
7.94%
Vitamin B3:1.35mg
6.76%
Zinc:0.92mg
6.14%
Potassium:208.19mg
5.95%
Fiber:1.48g
5.93%
Vitamin B6:0.12mg
5.86%
Magnesium:19.1mg
4.78%
Vitamin K:4.77µg
4.55%
Copper:0.08mg
4.18%