Adil Ray and Mary Berry served up a delicious sticky ginger cake with a toffee sauce for the festive season on Mary Berry’s Christmas Party.

The igredients are: 100g plain flour, ½ tsp bicarbonate of soda, 2 tsp cinnamon, 1 tsp ground ginger, ¼ tsp nutmeg, 1 free-range egg, beaten, 75g light muscovado sugar, 50g black treacle, 125ml milk and 50g butter, melted.

For the toffee sauce: 300ml pouring double cream, 75g butter and 100g light muscovado sugar.

See mary’s recipes in her new book titled: Mary Berry’s Complete Cookbook: Over 650 recipes, available from Amazon now.