James Martin served up a delicious Rum and Raisin Sticky Toffee Pudding with Rum Sauce and Clotted Cream on James Martin’s Saturday Morning.

The ingredients are: 50g butter, 175g demerara sugar, 1 tbsp golden syrup, 2 eggs, 2 tbsp black treacle, 200g self raising flour, 200f pitted dates, 290ml boiling water, 1 tsp bicarbonate of soda, ½ tsp vanilla extract and 100g raisins soaked in rum.

For the sauce: 100ml double cream, 50g butter, 50g muscavado sugar, 2 tbsp black treacle, 1 tbsp golden syrup and 50 ml rum.

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.