Nadiya Hussain served up a delicious raspberry ice cream cake with freeze-dried raspberries on This Morning.

The ingredients for the cake: 250g unsalted butter, softened, plus extra for greasing, 250g caster sugar, 5 medium eggs, 250g self-raising flour, sifted and 1 tsp baking powder.

For the ice cream: 300ml double cream, 4 tbsp icing sugar, 4 tbsp golden syrup, 14g freeze-dried raspberries, 100g cake scraps, crumbled (see method) and 150g fresh raspberries.

See the recipe in Nadiya’s new book titled: Nadiya’s Family Favourites: Easy, beautiful and show-stopping recipes for every day from Nadiya’s upcoming BBC TV series, available from Amazon now.