James Martin served up a delicious chocolate fondant with poached cherries and chocolate bar ice cream dessert for food heaven on Saturday Kitchen.

James says: “Push the boat out with a rich self-saucing pudding, homemade ice cream and fresh cherries.”

The ingredients for the chocolate bar ice cream: 200ml full-fat milk, 70g caster sugar, 100g egg yolks, 200ml double cream and 3 chocolate and peanut bars, chopped.

For the poached cherries: 200g fresh cherries, stones removed, 200ml caster sugar, For the chocolate fondant, 125g unsalted butter, plus extra for greasing, 125g dark chocolate (minimum 70% cocoa solids), 35g ground almonds, 4 free-range eggs, separated, 100g caster sugar and 60g flour.