John Whaite makes a delicious looking sticky toffee pudding on Lorraine for a real weekend treat.

The ingredients are: 260g dried dates, 250ml boiling water, 100ml milk, 60g salted butter, at room temperature, 255g light brown muscovado sugar, 2 eggs, Seeds from 1 vanilla pod, or 1 tsp vanilla paste or extract, 1 tsp bicarbonate of soda and 310g self-raising flour.

For the sauce: 225g salted butter, 310g dark brown muscovado sugar and 200ml whipping cream.

To prepare the dessert, preheat the oven to 180°C/Gas 4.

Put the dried dates in a food processor and blitz to a fruity mush.

Add the water and milk and blitz into a runny mass.

Add the remaining ingredients for the pudding (butter, light brown muscovado sugar, 2 eggs , vanilla, bicarbonate of soda, self-raising flour) and blitz into a batter.

Pour into the greased dish and bake for about 40 minutes or until baked through and spongy.