Angela Hartnett served up a sticky toffee pudding with walnuts for Rebecca Adlington on Saturday kitchen.

The ingredients are: 50g unsalted butter, softened, plus extra for greasing the moulds, 175g self-raising flour, plus extra for dusting the moulds, 170g medjool dates, pitted and finely chopped, ½ vanilla pod, seeds only, 1 tsp bicarbonate of soda, 75g golden caster sugar, 75g dark muscovado sugar, 2 free-range eggs, beaten, ½ tsp ground ginger, ½ tsp mixed spice and pinch ground cloves.

For the sauce: 100g unsalted butter, 160g soft brown sugar, 120ml double cream and 100g walnuts, roughly chopped.