James Martin delicious classic sticky toffee pudding with butterscotch sauce served with and vanilla ice cream for food heaven on Saturday Kitchen.

James says: “Speed-up this recipe by using shop-bought ice cream, but don’t cut corners with the sauce – it’s what makes it so special.”

The ingredients are: For the vanilla ice cream, 150ml cream, 150ml milk, ½ vanilla pod, seeds only, 80g sugar and 3 egg yolks.

For the sticky toffee pudding: 50g butter, plus extra for greasing, 150g soft dark brown sugar, 1 tbsp golden syrup, 2 tbsp black treacle, ½ tsp vanilla extract, 2 free-range eggs, 175g self-raising flour, plus extra for dusting,175g pitted dried dates and 1 tbsp bicarbonate of soda.

For the butterscotch sauce: 100g butter, 100g soft brown sugar, 100g golden syrup, ½ lemon, juice only and 150ml double cream.