Sheridan's cream sticky pudding

Name: Sheridan's cream sticky pudding
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 6
Cuisine: Global
Ingredients: 50 grams golden caster sugar; 1 egg; 3 egg yolks; 150 milliliters Sheridans coffee layered liqueur; 250 milliliters double cream; 1 serving butter, for greasing; 6 croissants, thickly sliced; 85 grams light muscovado sugar; 100 grams light muscovado sugar; 100 grams butter; 150 milliliters double cream

You can never have too many dessert recipes, so give Sheridan's cream sticky pudding a try. One portion of this dish contains approximately 9g of protein, 54g of fat, and a total of 861 calories. This recipe serves 6. This recipe from BBC Good Food requires butter, double cream, egg yolks, and sheridan's coffee layered liqueur. From preparation to the plate, this recipe takes around 30 minutes. If you like this recipe, take a look at these similar recipes: Sticky Toffee Rice Pudding with Caramel Cream, Sticky Toffee Pudding, and Sticky Toffee Pudding.

Instructions

Whisk the caster sugar, whole egg and egg yolks together in a bowl.

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Caster Sugar

Egg Yolk

Egg

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Whisk

Bowl

Put the Sheridans and the cream in a pan, bring to the boil.

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Cream

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Frying Pan

Whisk on to the egg mixture, then leave until cooled slightly to make a custard.

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Custard

Egg

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Whisk

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.

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Muscovado Sugar

Croissant

Custard

Butter

Sugar

Egg

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Ramekin

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).

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Muscovado Sugar

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Oven

While the puddings are baking, make the sauce.

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Sauce

Place the sugar and butter into a pan and stir over a medium heat until melted together.

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Butter

Sugar

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Frying Pan

Pour in the cream and bring to the boil. Reduce the heat and simmer for 3-4 mins until dark and sticky.

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Cream

Serve the puddings in their dishes with a little of the warm butterscotch sauce poured over.

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Butterscotch Sauce

Equipment

Ingredients

Servings:

50grams

golden caster sugar 1

egg 3

egg yolks 150milliliters

Sheridan's coffee layered liqueur 250milliliters

double cream 1serving

butter, for greasing 6

croissants, thickly sliced 85grams

light muscovado sugar 100grams

butter 150milliliters

double cream

Recommended wine: Cream Sherry, Moscato Dasti, Port

Pudding can be paired with Cream Sherry, Moscato d'Asti, and Port. A common wine pairing rule is to make sure your wine is sweeter than your food. Delicate desserts go well with Moscato d'Asti, nutty desserts with cream sherry, and caramel or chocolate desserts pair well with port. The NV Johnson Estate Cream Sherry with a 5 out of 5 star rating seems like a good match. It costs about 19 dollars per bottle.