Best 4 Sheridans Cream Sticky Pudding Recipes

SHERIDAN'S CREAM STICKY PUDDING

Steps:

• 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.
• 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).
• 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.

CRANBERRY STICKY TOFFEE PUDDING

Steps:

• Preheat oven to 350°F.
• In a medium bowl, beat butter & sugar for a minute, until the mixture is light and fluffy, then add the eggs and extract and beat the batter well.
• In a small bowl, stir together the flour, baking powder, and salt.
• Add half the flour mix to the butter mixture and stir by hand until blended, then stir in the orange juice and the remaining flour mix. Fold in the cranberries.
• Spread the batter into an 8x8 pan that has been sprayed with nonstick cooking spray and bake for 35 to 40 minutes, until the pudding is golden and the top is springy to the touch.
• TOFFEE SAUCE.
• Combine the butter, sugar and cream in a small saucepan and bring it to a simmer over med heat, cook, stirring often for about 10 minutes or until the mixture is thick.
• Serve the pudding warm with the sauce!

LITTLE ICKY STICKY PUDDINGS WITH CARAMEL SAUCE

Steps:

• Before you do anything else, place the dates and the water into a saucepan over a moderate heat and bring the mixture to a good rolling boil.
• Remove saucepan from the heat and stir in the bicarbonate of soda.
• Now, allow the date mixture to cool while you prepare the other ingredients.
• Set the oven to 180C (350F).
• Grease a muffin tin (I use one that makes 12 muffins) very well.
• In a medium sized mixing bowl and using an electric mixer, beat together the butter and the sugar until the mixture is light and fluffy.
• Still beating, add eggs, one at a time, and beat until the beaters leave a'trail' in the mixture- it should be the consistency of whipped cream.
• Add vanilla and mix briefly to combine.
• Sift the flour into this mixture, then fold it in lightly but thoroughly with a wooden spoon.
• When the date mixture is cooled (no hotter than luke warm), tip it into the other ingredients and stir lightly but thoroughly to combine.
• A light hand in mixing at this stage will ensure light puddings.
• Don't worry that the mixture looks very liquid at this stage- that's how it's supposed to look.
• Spoon mixture into muffin cups, filling each cup almost, but not quite, to the top (they don't rise too much).
• Bake on the centre shelf of a preheated 180C (350F) oven for 15-20 minutes or until a skewer, inserted in the centre of a pudding, comes out clean.
• When cooked, remove tray from oven and allow puddings to cool for 5-10 minutes before removing to serve or to cool on wire racks.
• (If puddings stick, run a knife around the outside, and allow puddings to cool a little more before carefully easing out of the pan.) Serve warm with hot caramel sauce.
• TO MAKE THE CARAMEL SAUCE Combine all sauce ingredients in a small saucepan over a moderate heat and bring to the boil.
• Reduce heat and simmer for 2 minutes.
• Serve over warm puddings.

VELVETY CREME CARAMEL PUDDING RECIPE BY TASTY

Steps:

• Start by melting ½ a cup (100 G) sugar in a pan. Keep on stiring until it becomes a syrup.
• Take 3 pudding bowl and pour the caramel syrup equally into the bowls.
• Add 3 egg yolks, 2 eggs, 1 tsp of vanilla and half cup of sugar in a glass jar. Whisk the ingredients thoroughly.
• Heat one and half cup of milk in a pan. Add 6 tbsp of heavy cream into the same pan. Whisk the ingredients to avoid the thick layer of the milk on top.
• Gently strain the mixter into the glass jar with the other ingredients and whisk all of it together.
• Carefullly pour the pudding mixture equally on top of the caramel syrup in each pudding bowl.
• Boil water in a pan and gently place each bowls in it. Cover the lid of the pan. Steam it for good 25 to 30 minutes.
• Refigerate the pudding until cold.
• Enjoy!