James Martin classic sticky toffee pudding with butterscotch sauce recipe on Saturday Kitchen

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.