Nigel Barden served up a steamed ale cake with dark muscovado sauce and ice cream on Radio 2 Drivetime.

The ingredients are: 225g unsalted butter, 350g Demerara sugar, 4 eggs, 10ml vanilla essence, 225g plain flour, ½ tsp baking powder, 2 tsp bicarb of soda, 400ml dark stout/Theakston’s Old Peculier and 100g cocoa powder.

For the Dark Muscovado Sauce: 500g whipping cream, 700g Muscovado sugar and 200g unsalted butter.

For the Theakston’s Ice Cream: 5 egg yolks, 450ml milk, 1L Theakston’s bitter, or similarm 50g caster sugar and 100ml whipping cream.

The recipe is taken from chef Andrew Pern’s book titled: Black Pudding & Foie Gras, available from Amazon now.