The Hebridean Baker served up a delicious boozy sticky toffee pudding with tea soaked dates, black treacle and a spiced rum toffee sauce on this morning.

The ingredients are: 240g whole dates, stoned and roughly chopped , 225ml hot black tea, 1½ teaspoons vanilla bean pasta , 135g butter, softened, plus extra for greasing, 225g light muscovado sugar, 3 large eggs, 3 tablespoons black treacle, 260g self-raising flour, 1½ teaspoons bicarbonate of soda and 150ml milk.

For the rum toffee sauce: 75g soft light brown sugar, 50g butter, 300ml double cream, 2 tablespoons black treacle, 1 teaspoon vanilla bean paste and 3 tablespoons dark spiced rum.

See recipes by The Hebridean Baker in his book titled: The Scottish Cookbook available from Amazon now.