Marcus Wareing served up a delicious festive stem ginger cake with salted caramel sauce on Marcus Wareing at Christmas.

The ingredients are: 75g unsalted butter, 100g soft dark brown sugar, 100g golden syrup, 45g stem ginger, in syrup, 50ml milk, 1 egg, lightly beaten and 150g self-raising flour.

For the Salted Caramel Sauce: 125g caster sugar, 125ml double cream, Knob of butter, Pinch of sea salt and Icing sugar, to dust for garnish (optional).

See recipes by Marcus in his book titled: Marcus’ Kitchen: My favourite recipes to inspire your home-cooking available from Amazon now.