Ravneet Gill served up a delicious sticky toffee pudding with custard on Saturday Kitchen.

The ingredients for the custard are: 250ml whole milk, 250ml double cream, 1 vanilla pod or vanilla paste, 70g caster sugar and 3 free-range egg yolks.

For the toffee sauce: 100ml double cream, 75g dark brown sugar, 80g unsalted butter, plus extra for greasing and pinch salt.

For the date sponge: 90g pitted dried dates, 250ml boiling water, 50g unsalted butter, 40g dark brown soft sugar, 40g caster sugar, 1 free-range egg, 90g plain flour, 1 tsp baking powder, 1 tsp bicarbonate of soda and pinch salt.

See recipes by Rav in her book titled: Baking for Pleasure: The new sweet and savoury cookbook available from Amazon now.