James Martin makes blueberry muffin cake or pain perdu with sautéed blueberries and blueberry ice cream on Christmas Kitchen.

James says: “This dessert is surprisingly easy to make and fuss-free.”

The ingredients for the blueberry ice cream: 300ml double cream, 300ml whole milk, 1 vanilla pod, seeds removed and keep the pod, 100g/3½oz caster sugar, 4 egg yolks and 200g fresh blueberries.

For the blueberry pain perdu: 250g unsalted butter, softened, 250g caster sugar, 4 eggs, 250g self-raising flour, ½ tsp vanilla extract, 250g blueberries, knob of butter and icing sugar, for dusting.

For the sautéed blueberries: 250g blueberries and 100g caster sugar.