James Martin served up a delicious sticky toffee pudding with clotted cream and brindle whippet beer on James Martin’s Saturday Morning.

The ingredients are: 50g butter, 175g Demerara sugar, 1 tbs golden syrup, 2 eggs, 2 tbs black treacle, 200g self raising flour, 200f pitted dates, 290ml boiling beer, 1 tsp bicarb of soda and ½ tsp vanilla extract.

For the sauce: 100ml double cream, 50g butter, 50g muscavado sugar, 2 tbs black treacle, 1 tbs golden syrup and Splash of beer.

To serve: Clotted Cream.

See recipes by James in his book titled: Complete Home Comforts: Over 150 delicious comfort-food classics available from Amazon now.