Jeremy Pang served up a delicious sticky toffee pudding with sweet soy sauce on Jeremy Pang’s Asian Kitchen.

The ingredients are: 75g unsalted butter plus extra for greasing, 175g stoned dried dates, 200ml water, 1½ tsp Lee Kum Kee Sweet Soy Sauce, 1 tsp bicarbonate of soda, 150g soft dark brown sugar, 2 medium eggs – beaten, 175g self raising flour and ½ tsp baking powder.

For the Sticky toffee sauce: 100g unsalted butter – diced, 150g soft dark brown sugar, 2 tsp Lee Kum Kee Sweet Soy Sauce and 150ml double cream.

See recipes by Jeremy in his book titled: Jeremy Pang’s School of Wok: Delicious Asian Food in Minutes available from Amazon now.