Rosemary Shrager set the semifinalist on The Big Family Cooking Showdown the task of making a sticky toffee pudding with custard dessert using her recipe.

The ingredients for the pudding: 200g dates, pitted, 1 tsp bicarbonate of soda, 100g unsalted butter, plus extra for greasing, 200g soft dark brown sugar, 3 free-range eggs, ½ tsp vanilla extract, 200g plain flour and 2 tsp baking powder.

For the toffee sauce: 120g unsalted butter, 130g light soft brown sugar, 100g dark soft brown sugar and 500ml double cream.

For the custard: 200ml double cream, 50ml whole milk, 2 tsp vanilla extract, 4 free-range egg yolks and 75g caster sugar.