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Croissant bread & butter pudding with coffee cream

Sheridan's cream sticky pudding

Croissant bread & butter pudding with coffee cream

Name: Croissant bread & butter pudding with coffee cream
Total time: 30 min
Yield: 6
Cuisine: Irish
Ingredients: 50g golden caster sugar; 1 egg; 3 egg yolks; 150ml coffee cream liqueur; 250ml double cream; butter for greasing; 6 croissants thickly sliced; 85g light muscovado sugar; 100g light muscovado sugar; 100g butter; 150ml double cream

Good Food team

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Serves 6

Easy

Total time: 30 mins

Ready in 30 mins

A star rating of 4.7 out of 5.7 ratingsRate

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Croissants make this dish lighter than a traditional bread and butter pudding recipe, but the coffee cream liqueur sauce means it's still wonderfully rich

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A star rating of 3.5 out of 5.7 ratings

Ingredients

Nutrition

Units:

MetricUS

50g golden caster sugar
1 egg
3 egg yolks
150ml coffee cream

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

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Nutrition: per serving

kcal968
fat71g
saturates34g
carbs73g
sugars46g
fibre1g
protein9g
salt1g

low

Method

step 1

Whisk the caster sugar, whole egg and egg yolks together in a bowl. Put the coffee cream liqueur 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.

Recipe from Good Food magazine, March 2005

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A star rating of 4.7 out of 5.7 ratings

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